Abstract
The number of different food products and the operations and steps involved in their production are indeed very great. Further, each manufacturer introduces departures in methods and equipment from the traditional technology for that product, and processes are in a continual state of evolution. The food scientist would soon experience great frustration if there were not unifying principles and a systematic approach to the study of these operations.
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Potter, N.N., Hotchkiss, J.H. (1995). Unit Operations in Food Processing. In: Food Science. Food Science Text Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4985-7_5
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DOI: https://doi.org/10.1007/978-1-4615-4985-7_5
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