Math Concepts for Food Engineering
2nd Edition
Published on 17. March 2008
248 pages
978-1-000-76549-6 (ISBN)
Description
A Supplement for Food Science & Engineering Students Who Need to Improve Their Mathematical Skills
A remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve their mathematical skills so that they can succeed in food engineering cour
A remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve their mathematical skills so that they can succeed in food engineering cour
More details
Edition
2nd edition
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
College/higher education
ISBN-13
978-1-000-76549-6 (9781000765496)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Richard W. Hartel | D.B. Hyslop | T.A. Howell Jr.
Math Concepts for Food Engineering
Book
07/2017
2nd Edition
CRC Press
€282.26
Shipment within 10-20 days
Richard W. Hartel | D.B. Hyslop | T.A. Howell Jr.
Math Concepts for Food Engineering
Book
03/2008
2nd Edition
CRC Press
€71.40
Shipment within 15-20 days
Persons
Richard W. Hartel
Robin K. Connelly
T.A. Howell, Jr
D.B. Hyslop
Robin K. Connelly
T.A. Howell, Jr
D.B. Hyslop
Content
Algebra. Interpolation of Data in Tables and Charts. Graphs and Curve Fitting. Calculus. Problem Solving. Gases and Vapors. Mass Balances. Energy Balances. Fluid Mechanics. Heat Transfer. Mass Transfer. Appendices.
