Reseña del editor:
This book covers many subjects in the field of food technology, including process design, hazard and risk analysis, heat and mass transfer and food rheology. Each section carefully explains the processes discussed and covers in detail many of their important applications in the food industry. Accompanying the book is a pc-compatible computer diskette, containing short programmes of use in planning processes. "Chemical Engineering for the Food Industry" should be a useful text for all those working in food processing and for those teaching and studying this important subject.
"Sobre este título" puede pertenecer a otra edición de este libro.
- EditorialSpringer
- Año de publicación1991
- ISBN 10 0412495007
- ISBN 13 9780412495007
- EncuadernaciónTapa dura
- Número de páginas486