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  • Ký hiệu PL/XG: 664 S61735
    Nhan đề: Introduction to food engineering /
ISBN 9780123985309
DDC 664
Tác giả CN Singh, R. Paul
Nhan đề Introduction to food engineering / R Paul Singh; Dennis R Heldman
Lần xuất bản 5th ed.
Thông tin xuất bản Amsterdam : Elsevier, Academic Press, 2014
Mô tả vật lý xxiii, 867, e8 pages : illustrations (some color) ; 24 cm.
Tóm tắt "Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5th edition transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Key features in this edition: key concepts now communicated using audio, video, and animations; integrates interactive tools to aid in understanding complex charts and graphs; features virtual experiments of selected food processing operations; videos demonstrating key processes and engineering in practice; presents a practical, unique and challenging blend of principles and ap plication for comprehensive learning. Authors Singh and Heldman use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum making it easily adaptable for each classroom"
Thuật ngữ chủ đề Food industry and trade
Thuật ngữ chủ đề Food processing machinery
Khoa Khoa Công nghệ Hoá học & Thực phẩm
Tác giả(bs) CN Heldman, Dennis R.
Địa chỉ 300Q12_Kho Mượn_02(1): 084212
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100 |aSingh, R. Paul
245 |aIntroduction to food engineering / |cR Paul Singh; Dennis R Heldman
250 |a5th ed.
260 |aAmsterdam : |bElsevier, Academic Press, |c2014
300 |axxiii, 867, e8 pages : |billustrations (some color) ; |c24 cm.
520 |a"Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5th edition transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Key features in this edition: key concepts now communicated using audio, video, and animations; integrates interactive tools to aid in understanding complex charts and graphs; features virtual experiments of selected food processing operations; videos demonstrating key processes and engineering in practice; presents a practical, unique and challenging blend of principles and ap plication for comprehensive learning. Authors Singh and Heldman use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum making it easily adaptable for each classroom"
541 |aMua
650 |aFood industry and trade
650 |aFood processing machinery
690 |aKhoa Công nghệ Hoá học & Thực phẩm
691 |aCông nghệ thực phẩm
692 |aKỹ thuật thực phẩm 1
700 |aHeldman, Dennis R.
852|a300|bQ12_Kho Mượn_02|j(1): 084212
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