Abstract
Food is any substance normally eaten or drunk by living beings. Food is the main source of energy and nutrition for humans and is usually of animal or plant origin. A deep understanding and knowledge of the constituents of food and their properties is essential to food science.
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Mukhopadhayay, M., Chatterjee, A. (2023). Classification of Foods, Biomaterials, and Microorganisms. In: Sterilization and Preservation. Springer, Cham. https://doi.org/10.1007/978-3-031-17370-7_2
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DOI: https://doi.org/10.1007/978-3-031-17370-7_2
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Publisher Name: Springer, Cham
Print ISBN: 978-3-031-17369-1
Online ISBN: 978-3-031-17370-7
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