Introduction to food engineering

dc.contributor.author	Singh, R. Paul
dc.contributor.author	Heldman, Dennis R.
dc.date.issued	2009
dc.identifier.isbn	978-0-12-370900-4
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/8179
dc.description	xxii, 841 p. : ill.
dc.description.abstract	This book presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding.
dc.language.iso	en
dc.publisher	Elsevier
dc.subject	Food industry and trade
dc.subject.other	Food science
dc.subject.other	Food technology
dc.title	Introduction to food engineering
dc.type	Book
dc.description.version	4th edition