Food processing technology : principles and practice
This book is split into five parts in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the theoretical and practical aspects of the unit operation including the formula required for calculation of processing parameters, sample pr...
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| Main Author | |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Boca Raton, Fla. : Cambridge, England :
CRC Press ; Woodhead Pub.,
2000.
|
| Edition | 2nd ed. |
| Subjects | |
| Online Access | Full text |
| ISBN | 1591240700 9781591240709 0849308879 9780849308871 |
| Physical Description | 1 online resource (xxxi, 575 pages) : illustrations |
Glossary of Terms