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Handbook of Food Science and Technology 2

Romain Jeantet, Thomas Croguennec, Pierre Schuck, and Gérard Brule

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation ...

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Handbook of Food Science and Technology 2: Food Process Engineering and Packaging

Hardcover

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Length: 346 pages

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