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Crystallization in Foods (Food Engineering Series)
Crystallization in Foods - Food Engineering Series
Author: Richard W. Hartel
In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the first publication to focus specifically on this process as it applies to food, Crystallization in Foods covers fundamental principles in ...  more »
ISBN-13: 9780834216341
ISBN-10: 0834216345
Publication Date: 3/31/2001
Pages: 323
Edition: 1st
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Publisher: Springer
Book Type: Hardcover
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