Format:
XXII, 841 S.
,
Ill., graph. Darst.
Edition:
4. ed.
ISBN:
0126463840
,
9780123709004
Series Statement:
Food science and technology international series
Content:
This edition of 'Introduction to Food Engineering' presents the engineering concepts and unit operations used in food processing, in a unique and challenging blend of principles with applications.
Note:
Includes bibliographical references and index
Language:
English
Subjects:
Chemistry/Pharmacy
,
Agriculture, Forestry, Horticulture, Fishery, Domestic Science
Keywords:
Lebensmittelverfahrenstechnik
;
Ernährungswissenschaft
;
Lebensmitteltechnologie
URL:
Publisher description
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