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The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised an

Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properti

The third edition of Safety Engineering: Principles and Practices has been thoroughly revised, updated, and expanded. It provides practical information for stud

A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and