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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Bibliographic Details
Main Author: Fellows, P. 1953-
Format: eBook
Language: English
Published: Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2000.
Edition: 2nd ed.
Subjects:
Food industry and trade.
elektronické knihy
electronic books
ISBN: 1591240700
9781591240709
0849308879
9780849308871
Physical Description: 1 online resource (xxxi, 575 pages) : illustrations

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Summary: 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 problems, and the effects on sensory characteristics and nutritional properties of selected foods.
Bibliography: Includes bibliographical references and index.
ISBN: 1591240700
9781591240709
0849308879
9780849308871
Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

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