Verwandte Artikel zu Food Engineering: Principles and Practices
- VerlagCRC Press
- Erscheinungsdatum2023
- ISBN 10 1032258004
- ISBN 13 9781032258003
- EinbandTapa dura
- SpracheEnglisch
- Auflage1
- Anzahl der Seiten550
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Food Engineering
Print-on-DemandAnbieter: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Deutschland
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Buch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Students entering the food processing stream need to acquire knowledge of concepts and analytical skills together with the knowledge of their applications. Food Engineering: Principles and Practices explains the different unit operations in food processing with an emphasis on the principles of food engineering as well as the different types of equipment used for the purpose.An approach in which propounding concepts and theory is immediately followed by numerical examples makes this book unique among food engineering textbooks. The examples, which are thoroughly explicated, have been taken, in general, from different competitive examinations and have been selected with practical applications for a better appreciation and understanding by the students. In the case of equipment, the constructional and operational features are discussed along with the specialty features of these types ofequipment for better understanding their applications.Key Features:Merges a presentation of food engineering fundamentals with a discussion of unit operations and food processing equipmentReviews concepts comprehensively with suitable illustrations and problemsProvides an adequate number of examples with different levels of difficulty to give ample practice to studentsExplains equipment units in three broad subheadings: construction and operation, salient features, and applicationsThis book is written as a textbook for students of food processing and food technology. Therefore, the book is meant for undergraduate and graduate students pursuing food processing and food technology courses. It also serves as a reference book for shop floor professionals and food processing consultants. 550 pp. Englisch. Bestandsnummer des Verkäufers 9781032258003
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Zustand: New. Bestandsnummer des Verkäufers 397623181
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Anbieter: Books Puddle, New York, NY, USA
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Zustand: New. Bestandsnummer des Verkäufers 26398753874
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Food Engineering: Principles and Practices
Anbieter: Revaluation Books, Exeter, Vereinigtes Königreich
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Hardcover. Zustand: Brand New. 448 pages. 11.00x8.25x1.43 inches. In Stock. Bestandsnummer des Verkäufers __1032258004
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Food Engineering
Anbieter: Biblios, Frankfurt am main, HESSE, Deutschland
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Zustand: New. Bestandsnummer des Verkäufers 18398753880
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Food Engineering : Principles and Practices
Print-on-DemandAnbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Buch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Students entering the food processing stream need to acquire knowledge of concepts and analytical skills together with the knowledge of their applications. Food Engineering: Principles and Practices explains the different unit operations in food processing with an emphasis on the principles of food engineering as well as the different types of equipment used for the purpose.An approach in which propounding concepts and theory is immediately followed by numerical examples makes this book unique among food engineering textbooks. The examples, which are thoroughly explicated, have been taken, in general, from different competitive examinations and have been selected with practical applications for a better appreciation and understanding by the students. In the case of equipment, the constructional and operational features are discussed along with the specialty features of these types ofequipment for better understanding their applications.Key Features:Merges a presentation of food engineering fundamentals with a discussion of unit operations and food processing equipmentReviews concepts comprehensively with suitable illustrations and problemsProvides an adequate number of examples with different levels of difficulty to give ample practice to studentsExplains equipment units in three broad subheadings: construction and operation, salient features, and applicationsThis book is written as a textbook for students of food processing and food technology. Therefore, the book is meant for undergraduate and graduate students pursuing food processing and food technology courses. It also serves as a reference book for shop floor professionals and food processing consultants. Bestandsnummer des Verkäufers 9781032258003
Anzahl: 2 verfügbar
Foto des Verkäufers
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Anbieter: moluna, Greven, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Zustand: New. Bestandsnummer des Verkäufers 866167252
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