| Chemical Engineering for the Food Industry Contributor(s): Fryer, P. J. (Author), Reilly, C. D. (Author), Pyle, D. Leo (Author) |
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ISBN: 0412495007 ISBN-13: 9780412495007 Publisher: Aspen Publishers OUR PRICE: $94.05 Product Type: Hardcover Published: July 1991 |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Chemical & Biochemical - Technology & Engineering | Food Science - General - Cooking | Methods - Canning & Preserving |
| Dewey: 660 |
| LCCN: 96085315 |
| Series: Series |
| Physical Information: 1.06" H x 6.14" W x 9.21" (1.88 lbs) 486 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: This book covers many subjects in the field of food technology, including process design, hazard and risk analysis, heat and mass transfer and food rheology. Each section carefully explains the processes discussed and covers in detail many of their important applications in the food industry. Accompanying the book is a pc-compatible computer diskette, containing short programmes of use in planning processes. |
