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Food engineering is a required class in food science programs as outlined by the Institute for Food Technologists (IFT). This edition presents the engineering concepts and unit operations used in food processing. Each chapter describes the application of a particular principle followed by the quantitative relationships.
TITLE: Introduction to Food Engineering
AUTHOR: R. Paul Singh
SKU: 9780126463842
PUBLISHER: Elsevier Science Publishing Co Inc
DATE PUBLISHED: 29/06/2001
PLACE PUBLISHED: United States
PAGES: 750
BINDING: Hardback
LANGUAGE: English
DIMENSIONS: 178 mm x 229 mm
WEIGHT: 1740 gr