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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書目詳細資料
主要作者:	Romeo T. Toledo.
格式:	圖書
語言:	Undetermined
出版:	New York Van Nostrand Reinhold 2007
主題:	Food industry and trade,Ngành công nghiệp thực phẩm và thương mại
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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

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