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