{"product_id":"9781466582309","title":"Handbook of Food Processing, Two Volume Set (Contemporary Food Engineering)","description":"\u003cp\u003eAuthored by world experts, the\u003cstrong\u003e Handbook of Food Processing and Engineering\u003c\/strong\u003e discusses the basic principles and applications of major commercial food processing technologies. The\u003cem\u003e \u003c\/em\u003ebook’s second volume, discusses various food preservation processes including blanching, pasteurization, chilling, freezing, aseptic packaging, and nonthermal food processing. The book describes common food engineering unit operations as well as preservation processes required to convert raw materials into final products. Also covered are topics surrounding food safety and quality.\u003c\/p\u003e","brand":"CRC Press Inc","offers":[{"title":"Default Title","offer_id":48987526234347,"sku":"00000_00000_00000_00000","price":1269.63,"currency_code":"SGD","in_stock":false}],"url":"https:\/\/kinokuniya.com.sg\/products\/9781466582309","provider":"Books Kinokuniya Singapore","version":"1.0","type":"link"}