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Food processing technology : principles and practice /
This book is split into five parts in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the theoretical and practical aspects of the unit operation including the formula required for calculation of processing parameters, sample pr...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, Fla. : Cambridge, England :
CRC Press ; Woodhead Pub.,
2000.
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| Edición: | 2nd ed. |
| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | This book is split into five parts in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the theoretical and practical aspects of the unit operation including the formula required for calculation of processing parameters, sample problems, and the effects on sensory characteristics and nutritional properties of selected foods. |
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| Descripción Física: | 1 online resource (xxxi, 575 pages) : illustrations |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 1591240700 9781591240709 0849308879 9780849308871 |