Fundamentals of Food Process Engineering
While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Third Edition, has been fully updated and revised. The new edition of this classic text emphasizes problem solving, including technological principles that form the basis for a process so that the process...
Enregistré dans:
| Hovedforfatter: | |
|---|---|
| Format: | Livre numérique |
| Sprog: | Anglais |
| Udgivet: |
Boston, MA :
Springer US : Springer e-books
[20..].
Cham : Springer Nature |
| Serier: | FOOD SCIENCE TEXT SERIES
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| Online adgang: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Kommentar: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Fundamentals of food process engineering, Romeo T. Toledo, 3rd ed., New York (N. Y.), Springer, 2007, 1 vol. (XVII-579 p.), Food science text series, 978-0-387-29019-5 |