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Food process engineering and technology

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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

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Availability

Detail Information

Series Title

Food science and technology international series

Call Number

[ITP-LIB-577]

Publisher

ne : Elsevier/Academic Press., 2013

Collation

xxix, 690 pages : illustrations ; 24 cm

Language

English

ISBN/ISSN

9780124159235

Classification

TP370 .B475 2013

Content Type

-

Media Type

-

Carrier Type

-

Edition

Second edition

Subject(s)

Food industry and trade
Food processing plants

Specific Detail Info

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Statement of Responsibility

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Other version/related

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