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ISBN
| 9780128120187 | |
DDC
| 664 | |
Tác giả CN
| Berk, Zeki | |
Nhan đề
| Food process engineering and technology / Zeki Berk | |
Lần xuất bản
| 3rd ed. | |
Thông tin xuất bản
| London : Academic Press, 2018 | |
Mô tả vật lý
| xxxi, 710 pages. : illustrations ; 25 cm. | |
Tùng thư
| Food science and technology international series. | |
Tóm tắt
| Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. | |
Từ khóa tự do
| Technological innovations | |
Từ khóa tự do
| Food industry and trade | |
Từ khóa tự do
| Food processing machinery | |
Từ khóa tự do
| Food processing plants | |
Khoa
| Khoa Công nghệ Hoá học & Thực phẩm | |
Địa chỉ
| 300Q12_Kho Mượn_02(1): 092871 |
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| 044 | |aenk |
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| 082 | |a664|bB5121|223 |
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| 100 | |aBerk, Zeki |
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| 245 | |aFood process engineering and technology / |cZeki Berk |
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| 250 | |a3rd ed. |
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| 260 | |aLondon : |bAcademic Press, |c2018 |
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| 300 | |axxxi, 710 pages. : |billustrations ; |c25 cm. |
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| 490 | |aFood science and technology international series. |
|---|
| 520 | |aFood Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent technologies, such as freeze concentration, osmotic dehydration, and active packaging that are discussed in detail. |
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| 541 | |aMua |
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| 653 | |aTechnological innovations |
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| 653 | |aFood industry and trade |
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| 653 | |aFood processing machinery |
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| 653 | |aFood processing plants |
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| 690 | |aKhoa Công nghệ Hoá học & Thực phẩm |
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| 691 | |aCông nghệ thực phẩm |
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| 692 | |aCông nghệ chế biến thực phẩm |
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| 852 | |a300|bQ12_Kho Mượn_02|j(1): 092871 |
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