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Updated and expanded from 25 to 44 chapters, this classic handbook details the fundamental and practical aspects of those preservation methods and new techniques that are most important to the industry. The book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques and describes the exact mode or mechanisms involved in each preservation method, by exploring its effects on food properties. The text is organized based on the mode of preservation method: fresh food products; chemicals and microbes; water, structure, and atmosphere; heat and energy; and indirect approaches. This is an invaluable resource for students and researchers.
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