Food engineering handbook : food process engineering
"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...
Saved in:
| Other Authors | , |
|---|---|
| Format | Book |
| Language | English |
| Published |
Boca Raton ; London ; New York :
CRC Press, Taylor & Francis Group,
[2015]
|
| Series | Contemporary food engineering
|
| Subjects | |
| ISBN | 9781482261660 |
| Physical Description | xxii, 650 stran : ilustrace ; 24 cm |
Cover
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | 82966 | ||
| 003 | CZ-ZlUTB | ||
| 005 | 20240829160003.0 | ||
| 007 | ta | ||
| 008 | 141002s2015 xxua e f 001 0 eng | ||
| 020 | |a 9781482261660 |q (vázáno) | ||
| 040 | |a DLC |b cze |e rda |c DLC |d ZLD002 | ||
| 044 | |a xxu |a xxk | ||
| 072 | 7 | |a 663 |x Průmysl nápojů. Kvasný průmysl. Průmysl pochutin |2 Konspekt |9 19 | |
| 080 | |a 663/664 |2 MRF | ||
| 080 | |a 663/664:577.1 |2 MRF | ||
| 080 | |a 66.02/.09 |2 MRF | ||
| 080 | |a (035) |2 MRF | ||
| 245 | 0 | 0 | |a Food engineering handbook : |b food process engineering / |c edited by Theodoros Varzakas, Constantina Tzia |
| 246 | 3 | |a Food process engineering | |
| 264 | 1 | |a Boca Raton ; |a London ; |a New York : |b CRC Press, Taylor & Francis Group, |c [2015] | |
| 264 | 4 | |c ©2015 | |
| 300 | |a xxii, 650 stran : |b ilustrace ; |c 24 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a bez média |b n |2 rdamedia | ||
| 338 | |a svazek |b nc |2 rdacarrier | ||
| 490 | 1 | |a Contemporary food engineering | |
| 520 | |a "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 applied aspects of food engineering from mass transfer and heat transfer to steam and boilers, heat exchangers, fluid flow, and novel food processes such as membrane technology. It describes the physico-chemical and microbiological methods for each preservation methodology and addresses interactions between different food constituents"--Resumé vydavatele. | ||
| 504 | |a Obsahuje bibliografie, bibliografické pdkazy a rejstřík | ||
| 650 | 0 | 7 | |a potravinářství |7 ph124430 |2 czenas |
| 650 | 0 | 7 | |a potravinářská technologie |7 ph115836 |2 czenas |
| 650 | 0 | 7 | |a potravinářská biochemie |7 ph307619 |2 czenas |
| 650 | 0 | 7 | |a procesní inženýrství |7 ph260627 |2 czenas |
| 650 | 0 | 9 | |a food industry and trade |2 eczenas |
| 650 | 0 | 9 | |a food technology |2 eczenas |
| 650 | 0 | 9 | |a food biochemistry |2 eczenas |
| 650 | 0 | 9 | |a process engineering |2 eczenas |
| 655 | 7 | |a příručky |7 fd133209 |2 czenas | |
| 655 | 9 | |a handbooks, manuals, etc |2 eczenas | |
| 700 | 1 | |a Varzakas, Theodoros, |d 1969- |7 utb2013750262 |4 eds | |
| 700 | 1 | |a Tzia, Kōnstantina |7 utb2015894974 |4 eds | |
| 830 | 0 | |a Contemporary food engineering | |
| 910 | |a ZLD002 | ||
| 952 | |0 0 |1 0 |4 0 |6 664FOOD |7 0 |8 BOOK |9 136862 |a UTBZL |b UTBZL |c 005 |d 2015-12-09 |l 0 |o 664/FOOD |p 420010163664 |r 2019-08-26 00:00:00 |v 2053.00 |w 2019-08-26 |x N: nákup; |y 01 | ||
| 992 | |a BK |b SK | ||
| 999 | |c 82966 |d 82966 | ||