Hiển thị biểu ghi dạng vắn tắt

dc.contributor.authorHeldman, Dennis R. (editor)
dc.contributor.authorLund, Daryl B. (editor)
dc.date.issued2007
dc.identifier.isbn978-0-8247-5331-3
dc.identifier.urihttps://thuvienso.hoasen.edu.vn/handle/123456789/9183
dc.description.abstractThis 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.formatxi, 1023 p. : ill.
dc.language.isoen
dc.publisherCRC Press
dc.relation.ispartofseriesFood science and technology
dc.subjectFood industry and trade
dc.subjectHandbooks
dc.titleHandbook of food engineering
dc.typeBook
dc.description.version2nd edition


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Hiển thị biểu ghi dạng vắn tắt