Fundamentals of food process engineering / Romeo T. Toledo, Rakesh K. Singh and Fanbin Kong.
Material type: TextPublisher: New York, NY : Springer Science+Business Media, 2018Edition: 4th editionDescription: pages cmContent type:- text
- computer
- online resource
- 9783319900971
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
E-Resources | Main Library E-Resources | 664.02 T649 (Browse shelf(Opens below)) | Available | E000937 |
Browsing Main Library shelves, Shelving location: E-Resources Close shelf browser (Hides shelf browser)
664 H236 Handbook of plant-based fermented food and beverage technology / | 664.001/579 F686 Food microbiology : fundamentals, challenges and health implications / | 664.00286 Ar795 Waste management for the food industries / | 664.02 T649 Fundamentals of food process engineering / | 664.024 Sa243 Handbook of food processing equipment / | 664.0240113 M689 Modeling food processing operations / | 664.07 B431 Food chemistry |
New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness.
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