Food process engineering and technology
"The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers l...
| Main Author: | Berk, Zeki (Author) |
|---|---|
| Format: | Open Shelf |
| Language: | English |
| Published: |
Amsterdam,:
Academic Press,,
[2013].
|
| Edition: | Second edition. |
| Series: |
Food science and technology international series.
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| Subjects: | |
| Online Access: |
http://www.loc.gov/catdir/enhancements/fy1606/2015300526-d.html |
| Summary: |
"The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics."--publisher's website. |
|---|---|
| Item Description: |
Previously published in 2009. |
| Physical Description: |
xxix, 690 pages : illustrations ; 24 cm. |
| Bibliography: |
Includes bibliographical references and index. |
| ISBN: |
0124159230 9780124159235 |