£65.99
This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry.
An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, cu
Technological Developments in Food Preservation, Processing, and Storage
Applied Food Science and Engineering with Industrial Applications
Advances in Food Process Engineering
Food Processing and Preservation Technology
Progress in Food Preservation
Advances in Food Dehydration
Fruit Preservation
Evaporation Technology in Food Processing
Food Processing
Principles of Modified-Atmosphere and Sous Vide Product Packaging
Handbook of Research on Food Processing and Preservation Technologies
Technologies in Food Processing