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...

Full description

Saved in:

Bibliographic Details
Main Authors:	Singh, R. Paul (Author), Heldman, Dennis R. (Author)
Format:	Book
Language:	English
Published:	San Diego ACADEMIC PRESS, INC. 1993 ©1993
Edition:	Second Edition
Series:	Food science and technology international series
Subjects:	Food industry and trade
Online Access:	Click Here to View Status and Holdings.
Tags:	Add Tag No Tags, Be the first to tag this record!