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Fundamentals of Food Process Engineering - Romeo T. Toledo - Bog

af Romeo T. Toledo, Rakesh K. Singh, Fanbin Kong

indgår i Food Science Text Series serien

Fundamentals of Food Process Engineering af Romeo T. Toledo
Bag om Fundamentals of Food Process Engineering

New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9783030079338
  • Indbinding:
  • Paperback
  • Sideantal:
  • 449
  • Udgivet:
  • 3. Januar 2019
  • Udgave:
  • 42018
  • Størrelse:
  • 178x254x24 mm.
  • Vægt:
  • 883 g.
  • 2-4 uger.
  • 25. Juni 2024

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Medlemspris

Prøv i 30 dage for 45 kr.
Herefter fra 79 kr./md. Ingen binding.

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Beskrivelse af Fundamentals of Food Process Engineering

New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness.

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