Fundamentals Of Food Process Engineering Hardcover 4
نوصي
ترتيب حسب
تقييم
انشأ من قبل
Specifications
الدرجة
New
الكاتب 1
Romeo T. Toledo
وصف الكتاب
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 belt drying. New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness. Other sections have been expanded.
رقم الكتاب المعياري الدولي 10
3319900978
رقم الكتاب المعياري الدولي 13
9783319900971
اللغة
English
الناشر
Springer International Publishing AG
تاريخ النشر
20 Oct 2018
عدد الصفحات
449
عن المؤلف
Romeo T. Toledo, Ph.D. is Emeritus Professor; Rakesh K. Singh, Ph.D. is Professor and Head; and Fan-bin Kong, Ph.D. is Associate Professor, in the Department of Food Science and Technology at the University of Georgia, Athens.
الكاتب 2
Rakesh K. Singh
الكاتب 3
Fanbin Kong
رقم الطبعة
4