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Freeze-drying of pharmaceutical and food products /

Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods. Products are first frozen, then dried in a vacuum at low temperature by sublimation and desorption, rather than by the application of heat. This text addresses both principles and practice in this area...

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Bibliographic Details
Call Number:Libro Electrónico
Main Author: Hua, T-DC
Other Authors: Liu, B.-L, Zhang, H.
Format: Electronic eBook
Language:Inglés
Published: Cambridge : Woodhead Publishing Ltd, 2010.
Series:Woodhead Publishing in food science, technology, and nutrition ; 198.
Subjects:
Online Access:Texto completo

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