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Handbook of Food Engineering Practice Kenneth J. Valentas 1. izdevums
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Handbook of Food Engineering Practice
Kenneth J. Valentas
Defines and explains essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. This work provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life.
736 pages, 143 black & white tables, 40 black & white halftones
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 1997. gada 23. jūlijs |
| ISBN13 | 9780849386947 |
| Izdevēji | Taylor & Francis Inc |
| Lapas | 736 |
| Izmēri | 178 × 254 × 39 mm · 1,54 kg |
| Valoda | Angļu |
