Introduction to food engineering
This edition of 'Introduction to Food Engineering' presents the engineering concepts and unit operations used in food processing, in a unique and challenging blend of principles with applications.
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| Main Author | |
|---|---|
| Other Authors | |
| Format | Electronic eBook |
| Language | English |
| Published |
Amsterdam ; Boston :
Elsevier/Academic Press,
©2009.
|
| Edition | 4th ed. |
| Series | Food science and technology international series.
|
| Subjects | |
| Online Access | Full text |
| ISBN | 9780080919621 0080919626 0123709008 9780123709004 |
| Physical Description | 1 online resource (xxii, 841 pages) : illustrations. |
Cover
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| 003 | OCoLC | ||
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| 020 | |a 9780080919621 |q (electronic bk.) | ||
| 020 | |a 0080919626 |q (electronic bk.) | ||
| 020 | |z 0123709008 | ||
| 020 | |z 9780123709004 | ||
| 035 | |a (OCoLC)615639824 |z (OCoLC)647909990 |z (OCoLC)1058074836 |z (OCoLC)1065905875 | ||
| 100 | 1 | |a Singh, R. Paul. | |
| 245 | 1 | 0 | |a Introduction to food engineering / |c R. Paul Singh, Dennis R. Heldman. |
| 250 | |a 4th ed. | ||
| 260 | |a Amsterdam ; |a Boston : |b Elsevier/Academic Press, |c ©2009. | ||
| 300 | |a 1 online resource (xxii, 841 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 international series | |
| 505 | 0 | |a Introduction -- Fluid flow in food processing -- Energy and controls in food processes -- Heat transfer in food processing -- Preservation processes -- Refrigeration -- Food freezing -- Evaporation -- Psychrometrics -- Mass transfer -- Membrane separation -- Dehydration -- Supplemental processes -- Extrusion processes for foods -- Packaging concepts. | |
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty | ||
| 520 | |a This edition of 'Introduction to Food Engineering' presents the engineering concepts and unit operations used in food processing, in a unique and challenging blend of principles with applications. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 590 | |a Knovel |b Knovel (All titles) | ||
| 650 | 0 | |a Food industry and trade. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Heldman, Dennis R. | |
| 776 | 0 | 8 | |i Print version: |a Singh, R. Paul. |t Introduction to food engineering. |b 4th ed. |d Amsterdam ; Boston : Elsevier/Academic Press, ©2009 |z 9780123709004 |w (DLC) 2009417117 |w (OCoLC)258073416 |
| 830 | 0 | |a Food science and technology international series. | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpIFEE0005/introduction-to-food?kpromoter=marc |y Full text |