Handbook of food engineering
tarafından
Heldman, Dennis R.
Başlık
:
Handbook of food engineering
Yazar
:
Heldman, Dennis R.
ISBN
:
9781420014372
Basım Bilgisi
:
Second edition.
Fiziksel Tanımlama
:
1 online resource (1023 pages).
Seri
:
Food science and technology
Food science and technology (Taylor & Francis)
İçerik
:
chapter 1 Rheological Properties of Foods / chapter 2 Reaction Kinetics in Food Systems / chapter 3 Phase Transitions and Transformations in Food Systems / chapter 4 Transport and Storage of Food Products / chapter 5 Heating and Cooling Processes for Foods / chapter 6 Food Freezing / chapter 7 Mass Transfer in Foods / chapter 8 Evaporation and Freeze Concentration / chapter 9 Membrane Concentration of Liquid Foods / chapter 10 Food Dehydration / chapter 11 Thermal Processing of Canned Foods / chapter 12 Extrusion Processes / chapter 13 Food Packaging / chapter 14 Cleaning and Sanitation.
Konu Terimleri
:
Food industry and trade -- Handbooks, manuals, etc.
Yazar Ek Girişi
:
Heldman, Dennis R.
Lund, Daryl B.
Elektronik Erişim
:
| Kütüphane | Materyal Türü | Demirbaş Numarası | Yer Numarası | [[missing key: search.ChildField.HOLDING]] | Durumu/İade Tarihi |
|---|
| Çevrimiçi Kütüphane | E-Kitap | 540999-1001 | TP370.4 .H36 2007 | | CRC E-Books |