Food engineering handbook : food engineering fundamentals

"This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technologies used in food processing operations around the world, combining theory with a practical hands-on approach. The book explores the basic and app...

Full description

Saved in:
Bibliographic Details
Other Authors Varzakas, Theodoros, 1969- (eds), Tzia, Kōnstantina (eds)
Format Book
LanguageEnglish
Published Boca Raton ; London ; New York : CRC Press, Taylor & Francis Group, [2015]
SeriesContemporary food engineering
Subjects
potravinářství
potravinářská technologie
potravinářská biochemie
food industry and trade
food technology
food biochemistry
příručky
handbooks, manuals, etc
ISBN9781482261691
Physical Descriptionxxii, 586 stran : ilustrace ; 24 cm

Cover

TOC from ObalkyKnih.cz
ikona Nápověda Glossary of Terms
Status More Information Location Call Number
Holdings details from Knihovna UTB
Status In house loan More Information Location Study room - 3rd floor Call Number 664/FOOD
Status 30 days More Information Location Open access collection Call Number 664/FOOD

Similar Items