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Food preservation and processing /

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Bibliografiska uppgifter
Huvudupphovsman:	Kalia, Manoranjan
Övriga upphovsmän:	Sangita Sood
Materialtyp:	Printed Book
Språk:	English
Publicerad:	Udhiyana: Kalyani Publishers, 2001.

Innehållsförteckning:

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