HANDBOOK OF FOOD ENGINEERING
The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. The new edition focuses on t...
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| Other Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL
CRC Press Taylor & Francis
2007
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| Edition: | SECOND EDITION |
| Series: | Food science and technology
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Handbook of food engineering