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Food Engineering 2000
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Food Engineering 2000

The following chapters, authored by an outstanding group of food engineers, focus on five major areas of current interest: physical properties of foods, new food processing technologies, modeling of food processing operations, food packaging, and food engineering education.
Opplag
Softcover reprint of the original 1st ed. 1997
ISBN
9781461377740
Språk
Engelsk
Vekt
310 gram
Utgivelsesdato
9.11.2012
Antall sider
416