Food Processing Technology

Author by : P.J. Fellows
Languange : en
Publisher by : CRC Press
Format Available : PDF, ePub, Mobi
Total Read : 10
Total Download : 433
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Description : The first edition of Food Processing Technology was quickly adopted as the standard text by many food science and technology courses. While keeping with the practice of covering the wide range of food processing techniques, this new edition has been substantially expanded to take account of the advances in technology that have taken place since the publication of the first edition. The Second Edition includes new chapters on computer control of processing, novel 'minimal' technologies, and Ohmic heating, and an extended chapter on modified atmosphere packaging. It is a comprehensive - yet basic - text that offers an overview of most unit operations, while at the same time providing details of the processing equipment, operating conditions and the effects of processing on the biochemistry of foods. The book is divided into five parts, in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the formulae required for calculation of processing parameters, sample problems, and the effects on sensory characteristics and nutritional properties of selected foods. By combining food processing theory and calculations with descriptions of commercial practice and results of scientific studies, Food Processing Technology: Principles and Practice, Second Edition helps readers make attractive saleable products and extend the shelf-life of foods.


Thermal Food Processing

Author by : Da-Wen Sun
Languange : en
Publisher by : CRC Press
Format Available : PDF, ePub, Mobi
Total Read : 61
Total Download : 443
File Size : 50,7 Mb
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Description : Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an


Technologies In Food Processing

Author by : Harish Kumar Sharma
Languange : en
Publisher by : CRC Press
Format Available : PDF, ePub, Mobi
Total Read : 56
Total Download : 423
File Size : 44,8 Mb
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Description : With the unprecedented increase in the world’s population, the need for different foodprocessing techniques becomes extremely important. And with the increase in awareness of and demand for food quality, processed products with improved quality and better taste that are safe are also important aspects that need to be addressed. In this volume, experts examine the use of different technologies for food processing. They look at technology with ways to preserve nutrients, eliminate anti-nutrients and toxins, add vitamins and minerals, reduce waste, and increase productivity. Topics include, among others: • applications of ohmic heating • cold plasma in food processing • the role of biotechnology in the production of fermented foods and beverages • the use of modification of food proteins using gamma irradiation • edible coatings to restrain migration of moisture, oxygen, and carbon dioxide • natural colorants, as opposed to synthetic coloring, which may have toxic effects • hurdle technology in the food industry • the unrecognized potential of agro-industrial waste


Agro And Food Processing Industry In India

Author by : Seema Bathla
Languange : en
Publisher by : Springer Nature
Format Available : PDF, ePub, Mobi
Total Read : 68
Total Download : 635
File Size : 51,6 Mb
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Description : This book provides different facets of India's agro and food processing industry in both organised and unorganised segments. It brings forth the topical issues having potential to accelerate the pace of growth in its employment, investment and productivity and strive for improving the global competitiveness. Using advanced quantitative techniques, it brings new evidences on inter-sectoral (agriculture-industry-services) employment and production linkages, contractual arrangements through Farmer Producer Companies, and subcontracting in the processed food sector. It also throws light on India's comparative advantage in export of primary and processed food products. With rising per capita income, urbanisation, and changing food habits of people, India is increasingly striving to improve productivity and competitiveness in agriculture and manufacturing. A concerted policy focus to accelerate private investment in food processing, largely viewed as a sunrise industry, is expected to contribute to large scale job creation and external trade not only in the manufacturing but also in the agricultural sector. Keeping this in mind, considerable insights are featured in the book at the industry and firm levels due to a significant bearing of technological, tariffs and non-tariff barriers and labour regulations on their trade intensity, employment and efficiency. Containing perspectives from the top agriculture and industry economists in the country, the book will be very useful to researchers, academicians, trade analysts and policy makers.


Food Processing By Products And Their Utilization

Author by : Anil Kumar Anal
Languange : en
Publisher by : John Wiley & Sons
Format Available : PDF, ePub, Mobi
Total Read : 81
Total Download : 756
File Size : 49,9 Mb
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Description : Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.


Computational Fluid Dynamics In Food Processing

Author by : Da-Wen Sun
Languange : en
Publisher by : CRC Press
Format Available : PDF, ePub, Mobi
Total Read : 45
Total Download : 532
File Size : 49,6 Mb
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Description : Since many processes in the food industry involve fluid flow and heat and mass transfer, Computational Fluid Dynamics (CFD) provides a powerful early-stage simulation tool for gaining a qualitative and quantitative assessment of the performance of food processing, allowing engineers to test concepts all the way through the development of a process or system. Published in 2007, the first edition was the first book to address the use of CFD in food processing applications, and its aims were to present a comprehensive review of CFD applications for the food industry and pinpoint the research and development trends in the development of the technology; to provide the engineer and technologist working in research, development, and operations in the food industry with critical, comprehensive, and readily accessible information on the art and science of CFD; and to serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. This will continue to be the purpose of this second edition. In the second edition, in order to reflect the most recent research and development trends in the technology, only a few original chapters are updated with the latest developments. Therefore, this new edition mostly contains new chapters covering the analysis and optimization of cold chain facilities, simulation of thermal processing and modeling of heat exchangers, and CFD applications in other food processes.


Food Biochemistry And Food Processing

Author by : Benjamin K. Simpson
Languange : en
Publisher by : John Wiley & Sons
Format Available : PDF, ePub, Mobi
Total Read : 14
Total Download : 689
File Size : 53,9 Mb
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Description : The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens. Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs. The Editor Dr. Benjamin K. Simpson, Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada Associate Editors Professor Leo Nollet, Department of Applied Engineering Sciences, Hogeschool Ghent, Belgium Professor Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Professor Soottawat Benjakul, Department of Food Technology, Prince of Songkla University, Songkhla, Thailand Professor Gopinadhan Paliyath, Department of Plant Agriculture, University of Guelph, Ontario, Canada Dr. Y. H. Hui, Consultant to the Food Industry, West Sacramento, California, USA


Novel Food Processing Technologies

Author by : Gustavo V. Barbosa-Canovas
Languange : en
Publisher by : CRC Press
Format Available : PDF, ePub, Mobi
Total Read : 73
Total Download : 730
File Size : 50,5 Mb
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Description : Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve


Measurement Modeling And Automation In Advanced Food Processing

Author by : Bernd Hitzmann
Languange : en
Publisher by : Springer
Format Available : PDF, ePub, Mobi
Total Read : 21
Total Download : 372
File Size : 55,5 Mb
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Description : This book review series presents current trends in modern biotechnology. The aim is to cover all aspects of this interdisciplinary technology where knowledge, methods and expertise are required from chemistry, biochemistry, microbiology, genetics, chemical engineering and computer science. Volumes are organized topically and provide a comprehensive discussion of developments in the respective field over the past 3-5 years. The series also discusses new discoveries and applications. Special volumes are dedicated to selected topics which focus on new biotechnological products and new processes for their synthesis and purification. In general, special volumes are edited by well-known guest editors. The series editor and publisher will however always be pleased to receive suggestions and supplementary information. Manuscripts are accepted in English.


Nutritional And Toxicological Consequences Of Food Processing

Author by : Mendel Friedman
Languange : en
Publisher by : Springer Science & Business Media
Format Available : PDF, ePub, Mobi
Total Read : 96
Total Download : 547
File Size : 44,9 Mb
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Description : A variety of processing methods are used to make foods edible; to pennit storage; to alter texture and flavor; to sterilize and pasteurize food; and to destroy microorganisms and other toxins. These methods include baking, broiling, cooking, freezing, frying, and roasting. Many such efforts have both beneficial and harmful effects. It is a paradox of nature that the processing of foods can improve nutrition, quality, safety, and taste, and yet occasionally lead to the formation of anti-nutritional and toxic compounds. These multifaceted consequences of food processing arise from molecular interactions among nutrients with each other and with other food ingredients. Since beneficial and adverse effects of food processing are of increasing importance to food science, nutrition, and human health, and since many of the compounds formed have been shown to be potent carcinogens and growth inhibitors in animals, I organized a symposium broadly concerned with the nutritional and toxicological consequences of food processing. The symposium was sponsored by the American Institute of Nutrition (AIN) -Federation of American Societies for Experimental Biology (FASEB) for its annual meeting in Washington, D.C., April 1-5, 1990. Invited speakers were asked to develop at least one of the following topics: 1. Nutrient-nonnutrient interactions between amino acids, proteins, carbohydrates, lipids, minerals, vitamins, tannins, fiber, natural toxicants, etc. 2. Effects of radiation. 3. Thermally induced formation of dietary mutagens, antimutagens, carcinogens, anticarcinogens, antioxidants, and growth inhibitors. 4. Effects of pH on nutritional value and safety.


Safety Assurance During Food Processing

Author by : Frans J.M. Smulders
Languange : en
Publisher by : Wageningen Academic Publishers
Format Available : PDF, ePub, Mobi
Total Read : 12
Total Download : 287
File Size : 50,6 Mb
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Description : Microbial agents (particularly bacteria) represent the greatest risk to public health. The traditional end-product oriented food inspection systems are inadequate for identifying and eliminating the usually symptomless animal carriers of agents causing foodborne infections and intoxications. Modern, risk-based, prevention approaches are the only effective way to reduce the prevalence of these hazards from our foods. As an additional 'safety-valve' microbial decontamination procedures are currently being suggested and its implementation in industrial food processing has, at least in some parts of the world, met with governmental approval. The residues in foods of some non-microbial agents have more recently also caused substantial consumer disquiet. This equally applies to non-conventional foods containing GMO's. In this publication these issues are addressed by invited expert scientists from various disciplines, many of which have key-positions in EU-funded research programmes on these very topics and/or are advisers to international public health bodies. The editors firmly believe that the very nature of the theme, the excellence of the papers and the holistic approach chosen will draw an audience from both an industry and academic background.


Food Processing Operations And Scale Up

Author by : Kenneth J. Valentas
Languange : en
Publisher by : CRC Press
Format Available : PDF, ePub, Mobi
Total Read : 26
Total Download : 588
File Size : 45,7 Mb
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Description : Intended for students and practitioners who have a basic education in chemical engineering or food science. Contains basic information in each area and describes some of the fundamental ideas of processing development and design. Examines the food industry structure, how it works, consumer products,


Firm Employment Exit And Growth In The Food Processing Sector Evidence From Ghana

Author by : Andam, Kwaw S.
Languange : en
Publisher by : Intl Food Policy Res Inst
Format Available : PDF, ePub, Mobi
Total Read : 46
Total Download : 147
File Size : 41,8 Mb
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Description : This paper uses data from a sample of 679 food processing firms in Ghana to estimate changes in employment by the food processing sector from 2014 to 2017, to analyze the determinants of firm exit during the same period, and to analyze the determinants of firm growth from the firm’s establishment up to 2017. In modeling the determinants of firm growth, the focus is on the effects of formal status as a food processing firm, which is defined in this paper as registration as a business for tax purposes and registration with the national food regulator, the Food and Drugs Authority (FDA).


The Complete Book On Fruits Vegetables And Food Processing

Author by : Dr. H. Panda
Languange : en
Publisher by : NIIR PROJECT CONSULTANCY SERVICES
Format Available : PDF, ePub, Mobi
Total Read : 59
Total Download : 588
File Size : 55,7 Mb
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Description : Food processing is the transformation of raw ingredients into food, or of food into other forms. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases yearly availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms. Processed foods are usually less susceptible to early spoilage than fresh foods and are better suited for long distance transportation from the source to the consumer. The extremely varied modern diet is only truly possible on a wide scale because of food processing. Food Dehydration is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. The dehydration process has to check various parameters like heat-mass transfer, atmospheric pressure, equipments suitable for drying etc. to ensure suitable dehydration of food. Food processing techniques have to take measures on to maintain food safety and control risks and hazards associated with food processing. The book includes dehydration process of Onion, roasting of coffee beans, development process of Guava squash, preparation of fried potato chips, processing of rice, butter and margaraine, canning of chilies Plums, processing and preservation of jack fruit, characteristics of sweetened dahi, cereal grains, instant chutneys from pudina and gongura, starch isolated from potato tubers, coating of cashew kernel baby bits, ripening changes in mango fruits, mechanical and thermal properties of maize, storage of basmati rice under carbon dioxide-rich atmosphere, effect of different varieties of soya bean on quality of paneer, analysis of menthol content in pan masala samples, preparation of dehydrated potato cubes, quality evaluation of raw dried mango slices khatai and mango powder amchur, packaging and storage of biscuits containing finger millet flour, storage effect on microbial safety of potato flour, processing and quality evaluation of ready-to-eat watermelon nectars etc. The book is highly recommended to new entrepreneurs, existing units who wants to get more information of processing of fruits and vegetables.


Enzymes And Food Processing

Author by : G. G. Birch
Languange : en
Publisher by : Springer Science & Business Media
Format Available : PDF, ePub, Mobi
Total Read : 46
Total Download : 161
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Description : R. S. SHALLENBERGER Cornell University, New York State Agricultural Research Station, New York, USA Among the material to be discussed in this first section of the 'Enzymes and Food Processing Symposium' is subject matter that can be viewed as a marriage between enzyme technology and sugar stereochemistry. In order to bring the significance of the material to be presented into proper perspective, I would like you to pretend, for a moment, that you are a researcher making a proposal on this subject to a Research Granting Agency in order to obtain financial support for your ideas. However, the year is 1880. Under the 'objectives' section of your proposal, you state that you intend to attach the intangible vital force or spirit-that is, the catalyst unique to the chemistry of living organisms-to an inert substrate such as sand. Thereafter you will pass a solution of right handed glucose (also known as starch sugar) past the 'vital force' and in the process convert it to left-handed glucose (also known as fruit sugar). The peer review committee would probably reject the proposal as sheer nonsense because the statements made were not only contrary to their experience, but also contrary to what they had been taught. Perhaps a few select people would have some feeling for what you were talking about, but commiseration would be the only form of support that they could offer.


Computational Fluid Dynamics Applications In Food Processing

Author by : C. Anandharamakrishnan
Languange : en
Publisher by : Springer Science & Business Media
Format Available : PDF, ePub, Mobi
Total Read : 93
Total Download : 791
File Size : 40,9 Mb
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Description : Computational Fluid Dynamics (CFD) has been applied extensively to great benefit in the food processing sector. Its numerous applications include: predicting the gas flow pattern and particle histories, such as temperature, velocity, residence time, and impact position during spray drying; modeling of ovens to provide information about temperature and airflow pattern throughout the baking chamber to enhance heat transfer and in turn final product quality; designing hybrid heating ovens, such as microwave-infrared, infrared-electrical or microwave-electrical ovens for rapid baking; model the dynamics of gastrointestinal contents during digestion based on the motor response of the GI tract and the physicochemical properties of luminal contents; retort processing of canned solid and liquid foods for understanding and optimization of the heat transfer processes. This Brief will recapitulate the various applications of CFD modeling, discuss the recent developments in this field, and identify the strengths and weaknesses of CFD when applied in the food industry. ​


Reconditioning Of Food Processing Brines

Author by : National Canners Association. Western Research Laboratory
Languange : en
Publisher by : Unknown
Format Available : PDF, ePub, Mobi
Total Read : 29
Total Download : 490
File Size : 54,8 Mb
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Enzymes In Food Processing

Author by : Gregory A. Tucker
Languange : en
Publisher by : Springer Science & Business Media
Format Available : PDF, ePub, Mobi
Total Read : 20
Total Download : 498
File Size : 49,7 Mb
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Description : Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an authoritative, practical and detailed review of the subject.


Plant Sanitation For Food Processing And Food Service

Author by : Y. H. Hui
Languange : en
Publisher by : CRC Press
Format Available : PDF, ePub, Mobi
Total Read : 18
Total Download : 313
File Size : 52,5 Mb
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Description : Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments. Formerly titled Food Plant Sanitation, this


Listeria Monocytogenes In The Food Processing Environment

Author by : Kieran Jordan
Languange : en
Publisher by : Springer
Format Available : PDF, ePub, Mobi
Total Read : 11
Total Download : 390
File Size : 50,5 Mb
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Description : This Brief focuses on Listeria monocytogenes, from isolation methods and characterization (including whole genome sequencing), to manipulation and control. Listeriosis, a foodborne disease caused by Listeria monocytogenes is a major concern for public health authorities. In addition, addressing issues relating to L. monocytogenes is a major economic burden on industry. Awareness of its ubiquitous nature and understanding its physiology and survival are important aspects of its control in the food processing environment and the reduction of the public health concern.


Physical Properties Of Foods And Food Processing Systems

Author by : M J Lewis
Languange : en
Publisher by : Elsevier
Format Available : PDF, ePub, Mobi
Total Read : 41
Total Download : 567
File Size : 53,7 Mb
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Description : This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.


Food Processing

Author by : Anonim
Languange : en
Publisher by : Unknown
Format Available : PDF, ePub, Mobi
Total Read : 84
Total Download : 532
File Size : 51,6 Mb
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Issues In Food Production Processing And Preparation 2012 Edition

Author by : Anonim
Languange : en
Publisher by : ScholarlyEditions
Format Available : PDF, ePub, Mobi
Total Read : 90
Total Download : 532
File Size : 47,6 Mb
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Description : Issues in Food Production, Processing, and Preparation: 2012 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Food Processing. The editors have built Issues in Food Production, Processing, and Preparation: 2012 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Food Processing in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in Food Production, Processing, and Preparation: 2012 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.


Food Processing Industry

Author by : Anonim
Languange : en
Publisher by : Unknown
Format Available : PDF, ePub, Mobi
Total Read : 28
Total Download : 922
File Size : 46,6 Mb
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Food Processing And Nutrition

Author by : Arnold Eric Bender
Languange : en
Publisher by : Unknown
Format Available : PDF, ePub, Mobi
Total Read : 74
Total Download : 101
File Size : 52,9 Mb
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Description :