Food process engineering and technology

dc.contributor.author	Berk, Zeki
dc.date.issued	2009
dc.identifier.isbn	978-0-12-373660-4
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/6840
dc.description	xv, 605 p. : ill.
dc.description.abstract	This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail.
dc.language.iso	en
dc.publisher	Elsevier Inc.
dc.subject	Food industry
dc.subject.other	Food science
dc.subject.other	Food processing plants
dc.subject.other	Technological innovations
dc.title	Food process engineering and technology
dc.type	Book