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.
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Kütüphane | Materyal Türü | Demirbaş Numarası | Yer Numarası | Durumu/İade Tarihi | Materyal Ayırtma |
|---|---|---|---|---|---|
Arıyor... | E-Kitap | 540999-1001 | TP370.4 .H36 2007 | Arıyor... | Arıyor... |