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Engineering principles for food process and product realization

Niranjan, K. ORCID: (2022) Engineering principles for food process and product realization. Food Engineering Series. Springer, Cham. ISBN 9783031075704

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To link to this item DOI: 10.1007/978-3-031-07570-4


This book aims to serve as an introduction to the core underpinning principles of food engineering

Item Type:Book
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:109695

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