Handbook of Food Engineering
1st Edition
Published on 15. April 1992
Book
Hardback
768 pages
978-0-8247-8463-8 (ISBN)
Description
Assembles essential information and data to be used by engineers involved in research, development, and operations in the food industry. The handbook contains a cross-section of food properties for different food components needed in the design of processes and unit operations, and is organized by t
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Language
English
Place of publication
New York
United States
Publishing group
Taylor & Francis Inc
Target group
College/higher education
Professional and scholarly
Dimensions
Height: 254 mm
Width: 178 mm
Weight
1465 gr
ISBN-13
978-0-8247-8463-8 (9780824784638)
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Schweitzer Classification
Other editions
New editions
Dennis R. Heldman | Daryl B. Lund | Cristina Sabliov
Handbook of Food Engineering
Book
11/2006
2nd Edition
CRC Press
€272.36
Article exhausted; check for reprint
Persons
Heldman; Dennis Rutgers, The State Univ of N J, New Brunswick, New Jersey, U,
Content
Assembles essential information and data to be used by engineers involved in research, development, and operations in the food industry. The handbook contains a cross-section of food properties for different food components needed in the design of processes and unit operations, and is organized by t