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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Библиографические подробности
Главный автор:	Romeo T. Toledo.
Формат:	‌
Язык:	Undetermined
Опубликовано:	New York Van Nostrand Reinhold 2007
Предметы:	Food industry and trade,Ngành công nghiệp thực phẩm và thương mại
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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

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