| 000 | 01006nam a22001817a 4500 | ||
|---|---|---|---|
| 003 | OSt | ||
| 008 | 220122b ||||| |||| 00| 0 eng d | ||
| 020 | _a9780123985309 | ||
| 082 |
_a664.02 _bSIN/FO |
||
| 100 |
_aSingh,Paul R. _aHeldman, Dennis.R _95144 |
||
| 245 | _aIntroduction to Food Engineering | ||
| 250 | _a3/5 th | ||
| 260 |
_aNew Delhi _bAP/Elsevier _c2014 |
||
| 300 | _a659/ 867 | ||
| 490 | _aFood Science and technology, International Series | ||
| 505 | _aIntroduction Chapter 2 - Fluid Flow in Food Processing Chapter 3 - Resource Sustainability Chapter 4 - Heat Transfer in Food Processing Chapter 5 - Preservation Processes Chapter 6 – Refrigeration Chapter 7 - Food Freezing Chapter 8 – Evaporation Chapter 9 – Psychrometrics Chapter 10 - Mass Transfer Chapter 11 - Membrane Separation Chapter 12 – Dehydration Chapter 13 - Supplemental Processes Chapter 14 - Extrusion Processes for Foods Chapter 15 - Packaging Concepts | ||
| 942 | _cREF | ||
| 999 |
_c14210 _d14210 |
||