 |
ISBN
| 978-1-4443-3011-3 | |
DDC
| 664.02 | |
Nhan đề
| Handbook of food process design / [Edited by] Mohammad Shafuir Rahman, Jasim Ahmed | |
Thông tin xuất bản
| Hoboken : John Wiley & Sons, 2012 | |
Mô tả vật lý
| 1533 p. : illustrations | |
Tóm tắt
| In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. | |
Từ khóa tự do
| Food industry and trade. | |
Từ khóa tự do
| Food processing machinery. | |
Từ khóa tự do
| Food processing plants -- Design and construction. | |
Khoa
| Khoa Du lịch và Việt Nam học | |
Tác giả(bs) CN
| Ahmed, Jasim | |
Tác giả(bs) CN
| Rahman, Shafiur | |
Địa chỉ
| Thư Viện Đại học Nguyễn Tất Thành |
| |
000
| 00000nam#a2200000u##4500 |
|---|
| 001 | 23565 |
|---|
| 002 | 2 |
|---|
| 004 | AA61CB7E-3F93-457A-B0DD-AE5252753DA7 |
|---|
| 005 | 202010171913 |
|---|
| 008 | 200907s2012 nju eng |
|---|
| 009 | 1 0 |
|---|
| 020 | |a978-1-4443-3011-3 |
|---|
| 039 | |a20201017191314|btainguyendientu|c20201015082915|dtainguyendientu|y20200907095259|znghiepvu |
|---|
| 040 | |aNTT |
|---|
| 041 | |aeng |
|---|
| 044 | |anju |
|---|
| 082 | |a664.02|bH23617|223 |
|---|
| 245 | |aHandbook of food process design / |c[Edited by] Mohammad Shafuir Rahman, Jasim Ahmed |
|---|
| 260 | |aHoboken : |bJohn Wiley & Sons, |c2012 |
|---|
| 300 | |a1533 p. : |billustrations |
|---|
| 504 | |aIncludes bibliographical references (pages 1503) and index. |
|---|
| 520 | |aIn the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. |
|---|
| 541 | |aMua |
|---|
| 653 | |aFood industry and trade. |
|---|
| 653 | |aFood processing machinery. |
|---|
| 653 | |aFood processing plants -- Design and construction. |
|---|
| 690 | |aKhoa Du lịch và Việt Nam học |
|---|
| 700 | |aAhmed, Jasim|eedited |
|---|
| 700 | |aRahman, Shafiur|eedited |
|---|
| 852 | |aThư Viện Đại học Nguyễn Tất Thành |
|---|
| 856 | 1|uhttp://elib.ntt.edu.vn/documentdata01/2 tailieuthamkhao/600 congnghe/anhbiasach/23565_handbookoffoodprocessdesign_kthumbimage.jpg |
|---|
| 890 | |c1|a0|b0|d2 |
|---|
| |
Không tìm thấy biểu ghi nào
|
|
|
|