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Practical Dehydration, Second Edition (Woodhead Publishing Series in Food Science and Technology)

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Click here to buy Practical Dehydration, Second Edition (Woodhead Publishing Series in Food Science and Technology) by  Maurice Greensmith. Practical Dehydration, Second Edition (Woodhead Publishing Series in Food Science and Technology)
by Maurice Greensmith
Sales Rank: 2802068
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$239.95
At Amazon
on 12-2-2008.
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Features
  • Cover Type: Hard Cover with 288 pages
  • Published by: CRC
  • Edition: 2nd Edition July 20, 1998
  • Written in: English
  • ISBN 10 Number: 0849311756
  • ISBN 13 Number: 978-0849311758
  • Book Dimensions: 8.5 x 6.1 x 0.9 inches
  • Weighs: 1.4 pounds

Product Review
Extensively illustrated throughout, this volume is a veritable mine of information on the practical aspects of dehydrationA great deal of care has gone into selecting material to go into this volume and the result is a well-balanced and readable book.
-Dr. S.D. Holdsworth

Product Description
This second edition of the leading reference work for practical food professionals responds to the need for a reassessed perspective on the international practical dehydration industry. Since the first edition, radical changes have occurred in production and marketing of dehydrates. In addition to tried-and-trusted advice on packaging, storing, and quality control, this revised edition introduces modern analysis of expanding sectors, such as fruit and vegetable processing, and provides details on financial and quality issues and other information to enable food professionals to exploit fully the opportunities available to develop this element of their industry on an international scale.


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Practical Dehydration, Second Edition (Woodhead Publishing Series in Food Science and Technology)
List Price: $239.95
Available from Amazon
Price: $239.95
Updated on 12-2-2008.
Buy Practical Dehydration, Second Edition (Woodhead Publishing Series in Food Science and Technology) now! Get Info on Practical Dehydration, Second Edition (Woodhead Publishing Series in Food Science and Technology)




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