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Unit Operations in Food Engineering - A. Ibarz, G. Barbosa-Canovas (CRC, 2003) WW---Page 15

Unit Operations in Food Engineering - A. Ibarz, G. Barbosa-Canovas (CRC, 2003) WW---Page 15

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07/24/2013

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© 2003 by CRC Press LLC
UnitOperations inFoodEngineering
 
© 2003 by CRC Press LLC
FOOD PRESERVATION TECHNOLOGY SERIES
Series Editor 
Gustavo V. Barbosa-Cánovas
Innovations in Food Processing 
Editors: Gustavo V. Barbosa-C
á
novas and Grahame W. Gould
 Trends in Food Engineering 
Editors: Jorge E. Lozano, Cristina A 
ñó
n, Efr 
é
n Parada-Arias,and Gustavo V. Barbosa-C
á
novas
Pulsed Electric Fields in Food Processing:Fundamental Aspects and Applications
Editors: Gustavo V. Barbosa-C
á
novas and Q. Howard Zhang
Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries
Editors: Pedro Fito, Amparo Chiralt, Jose M. Barat, Walter E. L. Spiess,and Diana Behsnilian
Engineering and Food for the 21
st 
Century 
Editors: Jorge Welti-Chanes, Gustavo V. Barbosa-C
á
novas,and Jos
é
Miguel Aguilera
 Unit Operations in Food Engineering 
 Albert Ibarz and Gustavo V. Barbosa-C
á
novas
 
© 2003 by CRC Press LLC
CRC PRESS
Boca Raton London New York Washington, D.C.
UnitOperations inFoodEngineering
 Albert Ibarz
 , Ph.D.
University of LleidaLleida, Spain
Gustavo V. Barbosa-Cánovas, Ph.D.
Washington State UniversityPullman, Washington