Processing Effects on Safety and Quality of Foods
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Processing Effects on Safety and Quality of Foods (Contemporary Food Engineering) CRC | 2009 | ISBN: 1420061127 | 594 pages | PDF | 4,7 MB Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downside?it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality.
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