Fundamentals of food process engineering

This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, p...

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Autor principal: Romeo T. Toledo.
Formato: Libro
Lenguaje:Undetermined
Publicado: New York Van Nostrand Reinhold 2007
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