Edited By: Arun S Mujumdar
Drying is one of the most cost-effective means of perservation of grains, crops and foods of all varieties. From both energy and environmental viewpoints, as well as the global requirement to feed the growing population, it is important that the drying technique and technology be improved to reduce spoilage and enhance the quality of the product. Much has been accomplished since the 1980s in understanding and development in drying technologies for foods and agro-products. This volume is a compilation of selected invited and refereed articles covering topics of contemporary interest on agricultural and food drying technologies.
There are currently no reviews for this product. Be the first to review this product!
Your orders support book donation projects
I don't know how you got a book printed 26 years ago in the conditions that I received it (like new) but you do it! ABSOLUTELY AWESOME!
Search and browse over 110,000 wildlife and science products
Multi-currency. Secure worldwide shipping
Wildlife, science and conservation since 1985