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Food processing technology : principles and practice / P Fellows
Boca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Pub., 2000
592 p. : illustrations
Ký hiệu phân loại (DDC): 664
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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