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Handbook of Food Engineering Practice

(Bog, Hardback, Engelsk)
Forfattere: Kenneth J. Valentas, Enrique Rotstein, R. Paul (University of California Singh
Handbook of Food Engineering Practice
Forlag: Taylor & Francis Inc

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Beskrivelse

Defines and explains essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. This work provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life.

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Alle detaljer

Forlag Taylor & Francis Inc
Forfattere Kenneth J. Valentas, Enrique Rotstein, R. Paul (University of California Singh
Type Bog
Format Hardback
Sprog Engelsk
Udgivelsesdato 23-07-1997
Første udgivelsesår 1997
Illustrationer 143 Tables, black and white; 40 Halftones, black and white
Originalsprog United States
Sideantal 736
Indbinding Hardback
Forlag Taylor & Francis Inc
Sideoplysninger 736 pages, 143 Tables, black and white; 40 Halftones, black and white
Mål 254 x 178
ISBN-13 / EAN-13 9780849386947