Handbook of food engineering
Saved in:
| Other Authors | , |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Boca Raton :
CRC Press/Taylor & Francis,
©2007.
|
| Edition | 2nd ed. |
| Series | Food science and technology (Taylor & Francis)
|
| Subjects | |
| Online Access | Full text |
| ISBN | 9781420014372 1420014374 9781628706505 1628706503 0824753313 9780824753313 |
| Physical Description | 1 online resource (1023 pages) : illustrations |
Cover
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | kn-ocn194021202 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 080221s2007 flua obf 001 0 eng c | ||
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| 020 | |a 9781420014372 |q (electronic bk.) | ||
| 020 | |a 1420014374 |q (electronic bk.) | ||
| 020 | |a 9781628706505 |q (electronic bk.) | ||
| 020 | |a 1628706503 |q (electronic bk.) | ||
| 020 | |z 0824753313 |q (acid-free paper) | ||
| 020 | |z 9780824753313 |q (acid-free paper) | ||
| 035 | |a (OCoLC)194021202 |z (OCoLC)84840530 |z (OCoLC)123416550 |z (OCoLC)144227609 |z (OCoLC)423033763 |z (OCoLC)647639880 |z (OCoLC)666975899 |z (OCoLC)991938297 |z (OCoLC)1029500623 |z (OCoLC)1031051526 |z (OCoLC)1066433489 |z (OCoLC)1077297395 |z (OCoLC)1084329027 |z (OCoLC)1089252473 | ||
| 042 | |a pcc | ||
| 245 | 0 | 0 | |a Handbook of food engineering / |c edited by Dennis R. Heldman, Daryl B. Lund. |
| 250 | |a 2nd ed. | ||
| 260 | |a Boca Raton : |b CRC Press/Taylor & Francis, |c ©2007. | ||
| 300 | |a 1 online resource (1023 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Food science and technology | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Rheological Properties of Foods -- Reaction Kinetics in Food Systems -- Phase Transitions and Transformations in Food Systems -- Transport and Storage of Food Products -- Heating and Cooling Processes for Foods -- Food Freezing -- Mass Transfer in Foods -- Evaporation and Freeze Concentration -- Membrane Concentration of Liquid Foods -- Food Dehydration -- Thermal Processing of Canned Foods -- Extrusion Processes -- Food Packaging -- Cleaning and Sanitation. | |
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty | ||
| 590 | |a Knovel |b Knovel (All titles) | ||
| 650 | 0 | |a Food industry and trade |v Handbooks, manuals, etc. | |
| 650 | 0 | |a Food |x Analysis. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Heldman, Dennis R. | |
| 700 | 1 | |a Lund, Daryl B. | |
| 776 | 0 | 8 | |i Print version: |t Handbook of food engineering. |b 2nd ed. |d Boca Raton : CRC Press/Taylor & Francis, ©2007 |z 0824753313 |w (DLC) 2006010365 |w (OCoLC)65407172 |
| 830 | 0 | |a Food science and technology (Taylor & Francis) | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpHFEE0003/handbook-of-food?kpromoter=marc |y Full text |