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Engineering Properties of Foods, PDF eBook

Engineering Properties of Foods PDF

Edited by M.A. Rao, Syed S.H. Rizvi, Ashim K. Datta, Jasim Ahmed

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It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest.

In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration.

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