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African Journal of Food Science and Technology

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Hugo de Vries

Division of Science for Food and Bioproduct Engineering, University of Saskatchewan, France


  • Short Communication   
    Fundamental preparation of foods in industrial areas
    Author(s): Hugo de Vries*

    The number of various food product and also the operations and steps concerned in their production square measure so terribly nice. Further, every manufacturer introduces departures in ways and instrumentality from the standard technology for that product, and processes square measure during a continual state of evolution. The food person would before long expertise nice frustration if there have been not unifying principles and a scientific approach to the study of those operations.. View More»
    DOI: http:/

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