{"product_id":"9780367337209","title":"Food Processing : Advances in Thermal Technologies","description":"\u003cp\u003eThis book covers basics and advancements in thermal processing of food including drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating and describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical oriented issues.\u003c\/p\u003e","brand":"CRC Press","offers":[{"title":"Default Title","offer_id":48698217332971,"sku":"00000_00000_00000_00000","price":457.78,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0758\/4484\/5803\/files\/9780367337209-1.jpg?v=1781617212","url":"https:\/\/kinokuniya.com.sg\/ja\/products\/9780367337209","provider":"Books Kinokuniya Singapore","version":"1.0","type":"link"}