Engineering Properties Of Foods - Couverture rigide

Couverture rigide

ISBN 10 : 0824753283 ISBN 13 : 9780824753283

Editeur : Taylor & Francis Ltd, 2005

Synopsis

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A propos du livre

Présentation de l'éditeur :

Ten years have passed since this reference’s last edition – making Engineering Properties of Foods, Third Edition the must-have resource for those interested in food properties and their variations. Defined are food properties and the necessary theoretical background for each. Also evaluated is the usefulness of each property in the design and operation of important food processing equipment.  

Of particular importance is that this latest edition offers seven new chapters – many of which introduce information on groundbreaking new properties. These chapters, along with the inclusion of two revised chapters from previous editions, result in a text that offers nine out of sixteen chapters of new material. 

This long-awaited third edition concentrates on a clear, comprehensive explanation of properties and their variations supplemented by abundant, representative information. By providing data in such a succinct and cogent manner, this comprehensive reference allows you to fully immerse in its depth and breadth of scope, while fully holding interest in the text.

À propos de cette édition

• Éditeur: Taylor & Francis Ltd
• Date d'édition: 2005
• ISBN 10: 0824753283
• ISBN 13: 9780824753283
• Reliure: Relié
• Numéro d'édition: 3
• Nombre de pages: 768