|
Dòng
|
Nội dung
|
|
1
|
Food engineering handbook : Food engineering fundamentals / Theodoros Varzakas; Constantina Tzia editor
Boca Raton : CRC Press, 2015
xxii, 586 pages : illustrations ; 24 cm.
Ký hiệu phân loại (DDC): 664
Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text:Discusses size reduction, mixing, emulsion, and encapsulationProvides case studies of solid-liquid and supercritical fluid extractionExplores fermentation
Số bản sách:
(1)
Tài liệu số:
(0)
|
|
|
|
|