Food Engineering Handbook: Food Engineering Fundamentals Contributor(s): Varzakas, Theodoros (Editor), Tzia, Constantina (Editor) |
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ISBN: 1482261693 ISBN-13: 9781482261691 Publisher: CRC Press OUR PRICE: $228.00 Product Type: Hardcover - Other Formats Published: December 2014 |
Additional Information |
BISAC Categories: - Technology & Engineering | Food Science - General |
Dewey: 664 |
LCCN: 2014034193 |
Series: Contemporary Food Engineering |
Physical Information: 1.4" H x 6.1" W x 9.2" (2.11 lbs) 608 pages |
Descriptions, Reviews, Etc. |
Publisher Description: Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to Food Engineering Handbook: Food Process Engineering, this text:
Presenting cutting-edge information, Food Engineering Handbook: Food Engineering Fundamentals is an essential reference on the fundamental concepts associated with food engineering today. |