Food Engineering Handbook: Food Engineering Fundamentals (Contemporary Food Engineering)
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- Synopsis
- Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to
- Copyright:
- 2015
Book Details
- Book Quality:
- Publisher Quality
- ISBN-13:
- 9781040077436
- Related ISBNs:
- 9780429171734, 9781482261707, 9781482261691
- Publisher:
- CRC Press
- Date of Addition:
- 12/04/24
- Copyrighted By:
- Taylor & Francis Group, LLC
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Technology
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
- Edited by:
- Theodoros Varzakas
- Edited by:
- Constantina Tzia