Introduction to food engineering

This edition of 'Introduction to Food Engineering' presents the engineering concepts and unit operations used in food processing, in a unique and challenging blend of principles with applications.

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Bibliographic Details
Main Author: Singh, R. Paul.
Other Authors: Heldman, Dennis R.
Format: eBook
Language: English
Published: Amsterdam ; Boston : Elsevier/Academic Press, ©2009.
Edition: 4th ed.
Series: Food science and technology international series.
Subjects:
Food industry and trade.
elektronické knihy
electronic books
ISBN: 9780080919621
9780123709004
Physical Description: 1 online zdroj (xxii, 841 pages) : illustrations.

Cover

Table of contents

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020 |a 9780080919621  |q (ebook) 
020 |z 9780123709004 
035 |a (OCoLC)615639824  |z (OCoLC)647909990 
040 |a N$T  |b eng  |e pn  |c N$T  |d EBLCP  |d YDXCP  |d E7B  |d OCLCQ  |d ORE  |d OCLCF  |d KNOVL  |d OCLCQ  |d COO  |d KNOVL  |d TEFOD  |d DEBSZ 
100 1 |a Singh, R. Paul. 
245 1 0 |a Introduction to food engineering  |h [elektronický zdroj] /  |c R. Paul Singh, Dennis R. Heldman. 
250 |a 4th ed. 
260 |a Amsterdam ;  |a Boston :  |b Elsevier/Academic Press,  |c ©2009. 
300 |a 1 online zdroj (xxii, 841 pages) :  |b illustrations. 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
490 1 |a Food science and technology international series 
505 0 |a Introduction -- Fluid flow in food processing -- Energy and controls in food processes -- Heat transfer in food processing -- Preservation processes -- Refrigeration -- Food freezing -- Evaporation -- Psychrometrics -- Mass transfer -- Membrane separation -- Dehydration -- Supplemental processes -- Extrusion processes for foods -- Packaging concepts. 
520 |a This edition of 'Introduction to Food Engineering' presents the engineering concepts and unit operations used in food processing, in a unique and challenging blend of principles with applications. 
504 |a Includes bibliographical references and index. 
590 |a Knovel Library  |b ACADEMIC - Food Science 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Food industry and trade. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Heldman, Dennis R. 
776 0 8 |i Print version:  |a Singh, R. Paul.  |t Introduction to food engineering.  |b 4th ed.  |d Amsterdam ; Boston : Elsevier/Academic Press, ©2009  |z 9780123709004  |w (DLC) 2009417117  |w (OCoLC)258073416 
830 0 |a Food science and technology international series. 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://app.knovel.com/hotlink/toc/id:kpIFEE0005/introduction_to_food_engineering_4th_edition  |y Plný text 
992 |a BK  |c KNOVEL 
999 |c 79441  |d 79441 
993 |x NEPOSILAT  |y EIZ 

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