New Methods of Food Preservation

by Grahame W. Gould

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This book describes in detail those new and emerging food preservation techniques that are now, or soon will be, commerically exploited. The editor, a leading figure in this field, has assembled a team of well-known and respected contributors, who cover chemical, biological and physically based-approaches. Emphasis is placed both on the innovative exploitation of tradition...more

Hardcover, 324 pages

Published by Springer

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