Food engineering principles and practices: a one-semester course
Auteur :
Rizvi, Syed S. H.
Éditeur :
Springer International Publishing AG
ISBN :
9783031341250
Date de publication :
8 mars 2025
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
Suisse
This textbook is designed for a one-semester course on Food Engineering, and it offers a concise, in-depth and integrated introduction to the fundamental engineering and physicochemical principles and practices of utility in food processing and manufacturing operations.