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- W3021456989 abstract "Freeze drying and freeze concentration reduce the water activity in foods with minimum damage to nutritional and sensory qualities. This chapter looks at the theory of both freeze drying and freeze concentration, the equipment used in each process and the effects they have on foods and micro-organisms." @default.
- W3021456989 created "2020-05-13" @default.
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- W3021456989 date "2009-01-01" @default.
- W3021456989 modified "2023-09-26" @default.
- W3021456989 title "Freeze drying and freeze concentration" @default.
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- W3021456989 doi "https://doi.org/10.1533/9781845696344.4.687" @default.
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