Hiển thị biểu ghi dạng vắn tắt

dc.contributor.authorVarzakas, Theodoros (editor)
dc.contributor.authorTzia, Constantina (editor)
dc.date.issued2015
dc.identifier.isbn978-1-4822-6170-7
dc.identifier.urihttps://thuvienso.hoasen.edu.vn/handle/123456789/8085
dc.description.abstract"This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technologies used in food processing operations around the world, combining theory with a practical hands-on approach. The book explores the basic and applied aspects of food engineering from mass transfer and heat transfer to steam and boilers, heat exchangers, fluid flow, and novel food processes such as membrane technology. It describes the physico-chemical and microbiological methods for each preservation methodology and addresses interactions between different food constituents" Provided by publisher.
dc.formatxxii, 569 p. : ill.
dc.language.isoen
dc.publisherCRC Press
dc.subjectFood
dc.subjectFood industry and trade
dc.subjectBiotechnology
dc.titleFood engineering handbook : food engineering fundamentals
dc.typeBook


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Hiển thị biểu ghi dạng vắn tắt