Food Process Engineering: Thermal and Chemical Operations
(Bog, Hardback, Engelsk)
Forlag:
Taylor & Francis Ltd
- Type: Bog
- Format: Hardback
-
Sprog:
Engelsk
- ISBN-13: 9780367351137
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Bemærk: Kan ikke garanteres før jul. Se dato på varen.
Forventes på lager: 09-02-2026
Beskrivelse
Food Process Engineering: Thermal and Chemical Operations pursues a logical sequence in its coverage of industrial processing of food. Use of heat in its various forms is addressed first. Chemically-driven separation is discussed next. This book places a major emphasis on a phenomenological understanding, rather than empirical description.
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| Forlag | Taylor & Francis Ltd |
| Forfatter | F. Xavier (Dep. Chemical Engineering Malcata |
| Type | Bog |
| Format | Hardback |
| Sprog | Engelsk |
| Udgivelsesdato | 09-02-2026 |
| Første udgivelsesår | 2026 |
| Illustrationer | 17 Tables, black and white; 296 Illustrations, black and white |
| Originalsprog | United Kingdom |
| Sideantal | 718 |
| Indbinding | Hardback |
| Forlag | Taylor & Francis Ltd |
| Sideoplysninger | 718 pages, 17 Tables, black and white; 296 Illustrations, black and white |
| Mål | 280 x 210 |
| ISBN-13 / EAN-13 | 9780367351137 |