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Using carefully selected examples this title demonstrates the relationship of engineering to the chemistry microbiology nutrition and processing of foods in a uniquely practical blend. It facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.
TITLE: Introduction to Food Engineering
AUTHOR: Singh
SKU: 9780123985309
PUBLISHER: Elsevier Science Publishing Co Inc
DATE PUBLISHED: 02/08/2013
PLACE PUBLISHED: United States
PAGES: 892
BINDING: Hardback
LANGUAGE: English
DIMENSIONS: 191 mm x 235 mm
WEIGHT: 1520 gr