Fundamentals of Food Process Engineering
Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
New York, NY
Springer Science+Business Media LLC
2007
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| Edition: | Third Edition |
| Series: | Food science text series
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Fundamentals of Food Process Engineering
