Math Concepts for Food Engineering
D.B. Hyslop, Richard W. Hartel, T.A. Howell Jr.
Taylor & Francis Inc, 2008
82,95 €On orderDelivery: 2-3 weeks
Helps build students' mathematical reasoning skills so that they can achieve a better understanding of food engineering principles. This book examines a variety of food engineering elements, including gases, vapours, mass and energy balances, fluid mechanics, and heat and mass transfer.
- ISBN-13
- 9781420055054
- ISBN-10
- 1420055054
- Publisher
- Taylor & Francis Inc
- Year
- 2008
- Publication date
- 2008-03-17
- Pages
- 242
- Dimensions
- 233x155x13
- Weight
- 384