Fundamentals of Food Process Engineering
3rd Edition
Published in May 1998
Book
Hardback
448 pages
978-0-412-07951-1 (ISBN)
More details
Series
Edition
3rd Revised edition
Language
English
Place of publication
United Kingdom
Target group
College/higher education
Professional and scholarly
Edition type
Revised edition
Illustrations
3 halftones, 152 line drawings
Dimensions
Height: 254 mm
Width: 178 mm
Weight
333 gr
ISBN-13
978-0-412-07951-1 (9780412079511)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
Previous edition
Romeo T. Toledo
Fundamentals of Food Process Engineering
Book
03/1991
2nd Edition
Springer
€111.07
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