Abstract
Water is removed from foods under natural field conditions, by a variety of controlled dehydration processes and during such common operations as cooking and baking. However, in modern food processing, the terms food dehydration and food concentration have acquired rather special meanings.
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Potter, N.N., Hotchkiss, J.H. (1995). Food Dehydration and Concentration. In: Food Science. Food Science Text Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4985-7_10
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DOI: https://doi.org/10.1007/978-1-4615-4985-7_10
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