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Engineering and Food for the 21st Century
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Table of Contents

Vision. Physical Chemistry. Mass Transfer. Food Rheology. Food Structure. Thermal Processing and Packaging. Minimal Processing. Emerging Technologies. Process Control. Food Biotechnology. Environmental. Space Missions. Education.

About the Author

Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas, José Miguel Aguilera

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