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"Processing and Preservation of Tropical and Subtropical Foods" is an invaluable core textbook for students of food science, food technology, economics and domestic science. It will be a major source of reference to those teaching in these areas and to anyone involved in research into the processing and manufacturing of tropical foods. The contents include consideration of post-harvest technology as applied to all the major crops as well as the means of storage and controlling the quality of the products produced. Different methods of processing and preserving, such as freezing, dehydration, fermenting, curing, smoking and canning, are discussed in detail.
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