Handbook of food engineering
| dc.contributor.author | Heldman, Dennis R. (editor) | |
| dc.contributor.author | Lund, Daryl B. (editor) | |
| dc.date.issued | 2007 | |
| dc.identifier.isbn | 978-0-8247-5331-3 | |
| dc.identifier.uri | https://thuvienso.hoasen.edu.vn/handle/123456789/9183 | |
| dc.description.abstract | This book assembles the most recent information available for the efficient design and development of processes used in the manufacturing of food products, along with traditional background and fundamental information. In keeping with the comprehensive and informative style of the original, this second edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design. | |
| dc.format | xi, 1023 p. : ill. | |
| dc.language.iso | en | |
| dc.publisher | CRC Press | |
| dc.relation.ispartofseries | Food science and technology | |
| dc.subject | Food industry and trade | |
| dc.subject | Handbooks | |
| dc.title | Handbook of food engineering | |
| dc.type | Book | |
| dc.description.version | 2nd edition |