Dehydration of foods /

• Barbosa-Cánovas, Gustavo V.
• Vega-Mercado, Humberto

• Food -- Drying

• Chapman & Hall,

• Food engineering series

• 0412064219 (alk. paper)

• Includes bibliographical references and index.

• Introductory foods
• Chilled foods a comprehensive guide
• Handbook of frozen foods
• Principles of microbiology for students of food technology
• Metabolic control of eating energy expenditure and the bioenergetics of obesity
• Quality control in the food industry
• Sensory evaluation practices
• Food processing and nutrition
• Meat and meat products technology chemistry and microbiology
• Water and food quality
• Chilled foods a comprehensive guide
• Food the definitive guide
• Fundamentals of food process engineering
• Sensory evaluation of food principles and practices
• Hazard analysis critical control point evaluations a guide to identifying hazards and assessing risks associated with food preparation and storage
• Processing and quality of foods
• Foodborne diseases
• Shelf life
• Elementary food science
• Milk and milk products technology chemistry and microbiology
• food hygiene handbook
• Introduction to the chemical analysis of foods
• HACCP a practical approach
• Shelf life evaluation of foods
• HACCP food safety manual
• Sensory evaluation practices
• Sensory evaluation of food theory and practice
• Experimental food science
• Analytical chemistry of foods
• McCance and Widdowsons the composition of foods
• HACCP principles and applications
• Guidelines for sensory analysis in food product development and quality control
• Shelf life of foods guidelines for its determination and prediction
• Human nutrition and dietetics
• Human nutrition a health perspective
• Dietary reference values for food energy and nutrients for the United Kingdom