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Fundamentals of Food Process Engineering
Engelsk
Bogcover for Fundamentals of Food Process Engineering af Rakesh K. Singh, Romeo T. Toledo, Fanbin Kong, 9783319900971
Specifikationer
Sprog:
Engelsk
Sider:
449
ISBN-13:
9783319900971
Indbinding:
Hardback
ISBN-10:
3319900978
Udg. Dato:
20 okt 2018
Størrelse i cm:
26,2 x 18,9 x 3,1
Oplagsdato:
20 okt 2018

Fundamentals of Food Process Engineering

Engelsk
Hardback 2018
Format:

Bog beskrivelse

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.

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Specifikationer
Sprog:
Engelsk
Sider:
449
ISBN-13:
9783319900971
Indbinding:
Hardback
ISBN-10:
3319900978
Udg. Dato:
20 okt 2018
Størrelse i cm:
26,2 x 18,9 x 3,1
Oplagsdato:
20 okt 2018
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