Engineering Properties of Foods
Ten years have passed since this reference's last edition - making Engineering Properties of Foods, ThirdEditionthemust-have resource for those interested in food properties and their variations. Defined are food properties and the necessary theoretical background for each. Also evaluated is th...
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| Other Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL
Taylor & Francis
2005
|
| Edition: | Third Edition |
| Series: | Food science and technology (Taylor & Francis)
volume 142 |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TP372.5 |b .E54 2005 |
| 245 | 0 | 0 | |a Engineering Properties of Foods |c edited by M.A. Rao, Syed S.H. Rizvi, Ashim K. Datta |
| 250 | # | # | |a Third Edition |
| 264 | # | 1 | |a Boca Raton, FL |b Taylor & Francis |c 2005 |
| 264 | # | 4 | |c ©2005 |
| 300 | # | # | |a xxi, 738 pages |b illustrations |c 27 cm |
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| 338 | # | # | |a volume |2 rdacarrier |
| 490 | 1 | # | |a Food science and technology |v Volume 142 |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a Ten years have passed since this reference's last edition - making Engineering Properties of Foods, ThirdEditionthemust-have resource for those interested in food properties and their variations. Defined are food properties and the necessary theoretical background for each. Also evaluated is the usefulness of each property in the design and operation of important food processing equipment. |
| 650 | # | 0 | |a Food industry and trade |
| 650 | # | 0 | |a Food |x Analysis |
| 700 | 1 | # | |a Datta, Ashim K. |d 1937- |e edited |
| 700 | 1 | # | |a Rao, M. A. |d 1937- |e edited |
| 700 | 1 | # | |a Rizvi, S. S. H. |d 1948- |e edited |
| 830 | 0 | # | |a Food science and technology (Taylor & Francis) |v volume 142 |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=343803 |
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Engineering properties of foods