Abstract
Drying is probably the oldest food preservation process practiced. It is believed that many foods, especially grains and fruits of high sugar content, were preserved by primitive peoples by allowing the foods to dry in the sun. Spices and fish, cut into thin strips, were also preserved in this manner.
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© 1996 Springer Science+Business Media Dordrecht
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Vieira, E.R. (1996). Drying. In: Elementary Food Science. Food Science Texts Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5112-3_11
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DOI: https://doi.org/10.1007/978-1-4757-5112-3_11
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-412-07961-0
Online ISBN: 978-1-4757-5112-3
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