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Minimally Processed Foods

Overview of attention for book
Cover of 'Minimally Processed Foods'

Table of Contents

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    Book Overview
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    Chapter 1 Minimally Processed Foods: Overview
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    Chapter 2 Hurdle Technology in Food Preservation
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    Chapter 3 Packaging Methods for Minimally Processed Foods
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    Chapter 4 Washing, Peeling and Cutting of Fresh-Cut Fruits and Vegetables
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    Chapter 5 Technologies in Fresh-Cut Fruit and Vegetables
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    Chapter 6 Trends, Convenience, and Safety Issues of Ready Meals
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    Chapter 7 Processing, Storage and Quality of Cook-Chill or Cook-Freeze Foods
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    Chapter 8 Part-Baked Products
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    Chapter 9 Processing, Quality and Storage of Part-Baked Products
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    Chapter 10 Minimally Processed Meat and Fish Products
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    Chapter 11 Processing, Quality and Safety of Irradiated and High Pressure-Processed Meat and Seafood Products
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    Chapter 12 Sustainability and Challenges of Minimally Processed Foods
Attention for Chapter 9: Processing, Quality and Storage of Part-Baked Products
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