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dc.contributor.authorSingh, R. Paul
dc.contributor.authorHeldman, Dennis R.
dc.date.issued2009
dc.identifier.isbn978-0-12-370900-4
dc.identifier.urihttps://thuvienso.hoasen.edu.vn/handle/123456789/8179
dc.descriptionxxii, 841 p. : ill.
dc.description.abstractThis 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.isoen
dc.publisherElsevier
dc.subjectFood industry and trade
dc.subject.otherFood science
dc.subject.otherFood technology
dc.titleIntroduction to food engineering
dc.typeBook
dc.description.version4th edition


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