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Food preservation and processing /

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Bibliografische gegevens
Hoofdauteur:	Kalia, Manoranjan
Andere auteurs:	Sangita Sood
Formaat:	Printed Book
Taal:	English
Gepubliceerd in:	Udhiyana: Kalyani Publishers, 2001.

Inhoudsopgave:

1. History of food preservation 2. Food as a source of nutrients 3. Energy 4. Nutritive value of foods 5. Effect of cooking and heat processing on the nutritive value of foods 6. Food additives 7. Food, adulteration common adulterants and simple detectio