Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentation. It provides the fundamentals on statistical methods to solve standard problems associated with food engineering and fermentation technology. Combining theory with a practical, hands-on approach, this book covers key aspects of food engineering. Presenting cuttingedge information, the book is an essential reference on the fundamental concepts associated with food engineering.
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语言 英语 ● 格式 PDF ● 网页 442 ● ISBN 9780429792540 ● 编辑 Surajbhan Sevda & Anoop Singh ● 出版者 CRC Press ● 发布时间 2020 ● 下载 3 时 ● 货币 EUR ● ID 7375778 ● 复制保护 Adobe DRM
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