Titre : | Introduction to food engineering |
Auteurs : | R. PAUL SINGH, Auteur ; DENNIS R. HELDMAN |
Type de document : | Livre |
Mention d'édition : | fifth ed. |
Editeur : | London, UK San Diego, Calif. : ACADEMIC PRESS, 2014 |
Collection : | Food science and technology international series |
ISBN/ISSN/EAN : | 978-0-12-398530-9 |
Format : | XXIII-659 p. / ill. / 26 cm |
Note générale : | Bibliogr. en fin de chapitres. Index |
Langues: | Anglais |
Concepts : |
INDUSTRIE AGROALIMENTAIRE
FLUIDE TRANSFERT CHALEUR CONSERVATION REFRIGERATION CONGELATION EVAPORATION TRANSFERT DE MASSE EXTRUSION EMBALLAGE Industries agroalimentaires |
Index. décimale : | 664 |
Résumé : | Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. |
Exemplaires (1)
Cote | Support | Section | Disponibilité |
---|---|---|---|
664 SIN | Livre | AA - Alimentation, santé et agroindustries | Disponible |