This authoritative guide examines the background and principles of food dehydration as well as providing a complete dictionary of food dehydration terms, with detailed definitions and a directory of dehydrated foods. It is an ideal reference work for students of food science as well as a quick and easy source of information for food science professionals.
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'It is undoubtably a "must" for food process engineers working either in industry or in consultancy ... this book should becomea first reference.'
Food & Drink Newsletter, Jan 1997
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Book Description Woodhead Publishing, 1994. Hardcover. Book Condition: New. book. Bookseller Inventory # M1855733609