Math concepts for food engineering
Auteur :
Hartel, Richard W. / Hyslop, D.B. / Howell Jr., T.A.
Éditeur :
Taylor & Francis Inc
ISBN :
9781420055054
Date de publication :
17 mars 2008
Dimensions :
23,4 x 15,6 cm
Poids :
334 g
Langue :
Anglais
Pays d'origine :
USA
Helps build students' mathematical reasoning skills so that they can achieve a better understanding of food engineering principles. This book examines a variety of food engineering elements, including gases, vapours, mass and energy balances, fluid mechanics, and heat and mass transfer.