Fundamentals of food process engineering

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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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Bibliografski detalji
Glavni autor:	Romeo T. Toledo.
Format:	Knjiga
Jezik:	Undetermined
Izdano:	New York Van Nostrand Reinhold 2007
Teme:	Food industry and trade,Ngành công nghiệp thực phẩm và thương mại
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

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