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Food biochemistry and food processing /

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The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition , the editors have brought together over fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. With ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens, this is an indispensable reference on food biochemistry and the ever increasing development in the biotechnology of food processing.

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