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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書誌詳細
第一著者:	Romeo T. Toledo.
フォーマット:	図書
言語:	Undetermined
出版事項:	New York Van Nostrand Reinhold 2007
主題:	Food industry and trade,Ngành công nghiệp thực phẩm và thương mại
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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

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