 |
ISBN
| 9783527328888 | |
DDC
| 664.02 | |
Nhan đề
| Extrusion-Cooking Techniques : Applications, Theory and Sustainability / Edited by Leszek Moscicki | |
Thông tin xuất bản
| Weinheim : Wiley-VCH, 2011 | |
Mô tả vật lý
| 236 p. : illustration ; cm. | |
Tóm tắt
| Offering an engineering perspective plus the latest information on the application of this rapidly expanding technique, this practical book covers the technology, engineering, materials and products, as well as economic and ecological aspects. In addition to the theory, it also utilizes case studies that can easily be put into industrial practice. Each step of the process is discussed in terms of sustainability, and all data complies with the EU and FTA environmental regulations. Invaluable reading for food chemists and technologists, process engineers, chemists in industry, agricultural scien. | |
Thuật ngữ chủ đề
| Extrusion process | |
Thuật ngữ chủ đề
| Food processing machinery | |
Thuật ngữ chủ đề
| Processed foods | |
Khoa
| Khoa Công nghệ Hoá học & Thực phẩm | |
Khoa
| Khoa Du lịch và Việt Nam học | |
Tác giả(bs) CN
| Moscicki, Leszek | |
Địa chỉ
| Thư Viện Đại học Nguyễn Tất Thành |
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| 245 | |aExtrusion-Cooking Techniques : |bApplications, Theory and Sustainability / |cEdited by Leszek Moscicki |
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| 520 | |aOffering an engineering perspective plus the latest information on the application of this rapidly expanding technique, this practical book covers the technology, engineering, materials and products, as well as economic and ecological aspects. In addition to the theory, it also utilizes case studies that can easily be put into industrial practice. Each step of the process is discussed in terms of sustainability, and all data complies with the EU and FTA environmental regulations. Invaluable reading for food chemists and technologists, process engineers, chemists in industry, agricultural scien. |
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| 690 | |aKhoa Du lịch và Việt Nam học |
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| 700 | |aMoscicki, Leszek|eEdited |
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| 852 | |aThư Viện Đại học Nguyễn Tất Thành |
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