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

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:
  • 9783319900971
  • Indbinding:
  • Hardback
  • Sideantal:
  • 449
  • Udgivet:
  • 20. oktober 2018
  • Udgave:
  • 42018
  • Størrelse:
  • 189x262x31 mm.
  • Vægt:
  • 1040 g.
  • 8-11 hverdage.
  • 5. december 2024
På lager

Normalpris

  • BLACK NOVEMBER

Medlemspris

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

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.

Brugerbedømmelser af Fundamentals of Food Process Engineering



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