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Inhaltsangabe
Book by Singh R Paul Heldman Dennis R
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Críticas
"Since publication of the first edition, the Singh and Heldman text has been the academic and industry standard.' said Ken Swartzel in his foreword. The third edition continues the tradition. ...the text pioneers integration through the internet with animated figures."
&#;IFT NEWS
Reseña del editor
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.
The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.
The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.
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- VerlagAcademic Press Inc
- Erscheinungsdatum2001
- ISBN 10 0126463840
- ISBN 13 9780126463842
- EinbandTapa dura
- SpracheEnglisch
- Anzahl der Seiten688
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Introduction to Food Engineering, Third Edition (Food Science and Technology)
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Hardcover. Zustand: Good. ***GOOD CONDITION***CLEAN PAGES***EX-LIBRARY stamps stickers/marked out name, moderate edge wear, stamp on top/side/bottom,sticker remained on side of book & on inside of title page. We specialize in non-fiction books. Follow us on Facebook and Instagram. Bestandsnummer des Verkäufers mon0000041429
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Introduction to Food Engineering (Food Science and Technology)
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Introduction to Food Engineering
Verlag:
Elsevier Science & Technology, 2001
ISBN 10: 0126463840
ISBN 13: 9780126463842
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Introduction to Food Engineering (Food Science and Technology)
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Zustand: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1700grams, ISBN:0126463840. Bestandsnummer des Verkäufers 8446697
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Introduction to Food Engineering (Food Science and Technology)
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Zustand: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1700grams, ISBN:0126463840. Bestandsnummer des Verkäufers 8446696
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Introduction to Food Engineering (Food Science and Technology)
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Zustand: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In poor condition, suitable as a reading copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1700grams, ISBN:9780126463842. Bestandsnummer des Verkäufers 8446684
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Introduction to Food Engineering (Food Science and Technology)
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Zustand: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In poor condition, suitable as a reading copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1700grams, ISBN:0126463840. Bestandsnummer des Verkäufers 8446685
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