Food process engineering and technology
Combining scientific depth with practical usefulness, this book serves as a tool for practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Food Process Engineering...
| Autor principal: | |
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| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
Burlington :
Elsevier Science
2013.
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| Colección: | EBSCO Academic eBook Collection Complete.
Food science and technology. |
| Acceso en línea: | Conectar con la versión electrónica |
| Ver en Universidad de Navarra: | https://innopac.unav.es/record=b33612821*spi |
| Sumario: | Combining scientific depth with practical usefulness, this book serves as a tool for practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Food Process Engineering and Technology, 2nd Edition, guides the reader to the most appropriate processing option for their specific need based on the relevant physics, chemistry, biology, biochemistry and core engineering sciences. Over 30% revised with new content specifically designed to incre. |
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| Notas: | 3.4.1 Film (or surface) heat and mass transfer coefficients. |
| Descripción Física: | 721 p. |
| Formato: | Forma de acceso: World Wide Web. |
| ISBN: | 9780124159860 |
