 |
ISBN
| 1855735334 | |
DDC
| 664 | |
Tác giả CN
| Fellows, P | |
Nhan đề
| Food processing technology : principles and practice / P Fellows | |
Lần xuất bản
| 2th ed. | |
Thông tin xuất bản
| Boca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Pub., 2000 | |
Mô tả vật lý
| 592 p. : illustrations | |
Tóm tắt
| 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. | |
Từ khóa tự do
| Food industry and trade. | |
Khoa
| Khoa Du lịch và Việt Nam học | |
Địa chỉ
| Thư Viện Đại học Nguyễn Tất Thành |
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| 245 | |aFood processing technology : |bprinciples and practice / |cP Fellows |
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| 250 | |a2th ed. |
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| 260 | |aBoca Raton, Fla. : |bCRC Press ; Cambridge, England : Woodhead Pub., |c2000 |
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| 300 | |a592 p. : |billustrations |
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| 520 | |aThis 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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| 653 | |aFood industry and trade. |
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| 690 | |aKhoa Du lịch và Việt Nam học |
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| 852 | |aThư Viện Đại học Nguyễn Tất Thành |
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