Engineering Aspects of Thermal Food Processing
Published on 22. June 2009
522 pages
978-1-4200-5859-8 (ISBN)
Description
Access the Latest Advances in Food Quality Optimization and Safety AssuranceThermal processing has undergone a remarkable amount of research throughout the past decade, indicating that the process not only remains viable, but that it is also expanding around the world.An organized exploration of new developments in academic and current food industr
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Language
English
Place of publication
Baton Rouge
United States
Publishing group
Taylor & Francis Inc
Target group
Professional and scholarly
Food engineers in food processing and manufacturing facilities.
Illustrations
132 s/w Abbildungen, 43 s/w Tabellen
132 b/w images and 43 tables
File size
6,98 MB
ISBN-13
978-1-4200-5859-8 (9781420058598)
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
Ricardo Simpson
Engineering Aspects of Thermal Food Processing
Book
09/2019
1st Edition
CRC Press
€97.60
Shipment within 15-20 days
Ricardo Simpson
Engineering Aspects of Thermal Food Processing
Book
06/2009
1st Edition
CRC Press
€326.83
Shipment within 15-20 days
Content
Fundamentals. Modeling and Simulation. Optimization. Online Control and Automation.
