Food Drying and Dehydration: Technology and Effect on Food Properties
Drying food is an ancient practice, and today is one of the most commonly applied conservation methods for foods, both from animal or vegetable origin, due to the many advantages it presents. Given the importance attached to this operation of food technology this e-book aims to make a relatively sim...
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| Formato: | book |
| Idioma: | eng |
| Publicado em: |
2015
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| Texto completo: | http://hdl.handle.net/10400.19/2904 |
| País: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/2904 |