This guide to the processing of traditional foods which are made and sold at a small commercial scale of operation provides technical information needed by small food businesses to introduce or upgrade their processes and products, and also serves as a suitable guide for new enterprises in the correct production of foods.
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This guide to the processing of traditional foods which are made and sold at a small commercial scale of operation provides technical information needed by small food businesses to introduce or upgrade their processes and products, and also serves as a suitable guide for new enterprises in the correct production of foods.
Read Less
