In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, in
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Formato PDF ● Pagine 920 ● ISBN 9781420012620 ● Casa editrice CRC Press ● Pubblicato 2002 ● Scaricabile 3 volte ● Moneta EUR ● ID 5696780 ● Protezione dalla copia Adobe DRM
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