INTRODUCTION TO FOOD ENGINEERING
The concepts and principles of food engineering provide the quantitative bases for description and presentation of the food processing and related operations during manufacturing of consumer food products. This textbook presents the engineering design and analysis of comonly found unit operations in...
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| Main Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
San Diego
ACADEMIC PRESS, INC.
1993
©1993 |
| Edition: | Second Edition |
| Series: | Food science and technology international series
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Introduction to Food Engineering