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Download or read book Special Report Food Investigation written by Great Britain. Food Investigation Board and published by . This book was released on 1919 with total page 1132 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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Download or read book Special Report written by Great Britain. Food Investigation Board and published by . This book was released on 1919 with total page 960 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Special Report Great Britain Dept of Scientific and Research Food Investigation Board written by Great Britain. Food Investigation Board and published by . This book was released on 1919 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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Download or read book Index catalogue of the Library of the Surgeon General s Office United States Army written by National Library of Medicine (U.S.) and published by . This book was released on 1926 with total page 1262 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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Download or read book Low Temperature Biology of Foodstuffs written by John Hawthorn and published by Elsevier. This book was released on 2016-04-20 with total page 475 pages. Available in PDF, EPUB and Kindle. Book excerpt: Low Temperature Biology of Foodstuffs describes the concept of low temperature biology and its application in the food industry. This book is divided into 23 chapters and begins with descriptions of several low temperature processes, such as nucleation, ice crystal growth, and freezing. The succeeding chapters deal with the protective mechanisms in frost-hardy plants, the physico-chemical changes in foods during freezing and storage, and the influence of cold storage, freezing, and thawing microbial and population of several foodstuffs. These topics are followed by discussions of the principles of freezing and low-temperature storage of fruit and vegetables. Other chapters explore the process of gelation, the freezing and frozen storage of fish muscle and meat. The final chapters look into the subjective evaluations of frozen food quality, including their physico-chemical properties. This book will prove useful to food scientists and manufacturers.

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