Dehydration of Foods

J. Food. Technol. 1:25–39. Okos, M. R., Narsimhan, G., Singh, R. K., and Weitmauer, A. C. 1992. Food dehydration. In Handbook of Food Engineering, edited by D. R. Heldman and D. B. Lund. Marcel Dekker, New York. Pitzer, K. S. 1973.

Dehydration of Foods

Completely up-to-date and organized for easy use, this one-of-a-kind reference integrates basic concepts with hands-on techniques for food dehydration. It discusses a wide range of scientific and technical information, from the physical, chemical, and microbiological changes in food dehydration to its packaging aspects.

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