8. Osmotic Dehydration: Theory, Methodologies, and Applications in Fish, Seafood, and Meat Products
- Rajeev Bhat2,
- Abd Karim Alias2 and
- Gopinadhan Paliyath3
Published Online: 16 JAN 2012
Copyright © 2012 John Wiley & Sons Ltd.
Progress in Food Preservation
How to Cite
Arvanitoyannis, I. S., Veikou, A. and Panagiotaki, P. (2012) Osmotic Dehydration: Theory, Methodologies, and Applications in Fish, Seafood, and Meat Products, in Progress in Food Preservation (eds R. Bhat, A. Karim Alias and G. Paliyath), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781119962045.ch8
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
Department of Plant Agriculture, University of Guelph, Guelph, Canada
- Published Online: 16 JAN 2012
- Published Print: 10 FEB 2012
Print ISBN: 9780470655856
Online ISBN: 9781119962045
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