Engineering and Food for the 21st Century
Taylor & Francis Inc, 2002
784,50 €On orderDelivery: 2-3 weeks
Discusses fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. This book presents thermal processing and packaging, minimal processing, emerging technologies, process control, biotechnology, and environmental factors associated with the processing of food.
- ISBN-13
- 9781566769631
- ISBN-10
- 1566769639
- Publisher
- Taylor & Francis Inc
- Year
- 2002
- Publication date
- 2002-03-25
- Pages
- 1070
- Dimensions
- 234x156x
- Weight
- 1701