Process of Onion: Curing, Processing, Design and Storage: (Allium cepa L. var. aggregatum) - Couverture souple
Synopsis
This book brings together the information needed for the efficient design and development of storage structure for aggregatum onion (Allium cepa L. var. aggregatum) along with the traditional background and fundamentals information. This edition focuses on the physical and biochemical properties of aggregatum onion during storage. It highlights the basic concept of handling and storage of aggregatum onion and also includes the design calculation of storage structures and the properties of the materials used. And contains an appendix with tables and figures containing property data. The application of innovative engineering concepts enables scientific breakthroughs to be utilized in the storage techniques to the highest quality product at the lowest possible cost. Delineating the concept of Engineering as they are applied to the latest advancements in storage. This edition contributes to the evolution of food process engineering as an interface between Engineering and the other food sciences.
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Process of Onion: Curing, Processing, Design and Storage
Edité par
LAP LAMBERT Academic Publishing Jul 2021, 2021
ISBN 10 : 6204184490
ISBN 13 : 9786204184494
Neuf
Taschenbuch
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book brings together the information needed for the efficient design and development of storage structure for aggregatum onion (Allium cepa L. var. aggregatum) along with the traditional background and fundamentals information. This edition focuses on the physical and biochemical properties of aggregatum onion during storage. It highlights the basic concept of handling and storage of aggregatum onion and also includes the design calculation of storage structures and the properties of the materials used. And contains an appendix with tables and figures containing property data. The application of innovative engineering concepts enables scientific breakthroughs to be utilized in the storage techniques to the highest quality product at the lowest possible cost. Delineating the concept of Engineering as they are applied to the latest advancements in storage. This edition contributes to the evolution of food process engineering as an interface between Engineering and the other food sciences. 92 pp. Englisch. N° de réf. du vendeur 9786204184494
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EUR 54,90
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Process of Onion: Curing, Processing, Design and Storage
Edité par
LAP LAMBERT Academic Publishing, 2021
ISBN 10 : 6204184490
ISBN 13 : 9786204184494
Neuf
Couverture souple
Vendeur : moluna, Greven, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: V Siva ShankarDr.Siva Shankar V, Assistant Professor, Dept. of Agricultural Engg, Saveetha School of Engineering, Chennai- 602105.Dr.Shaafi T, Professor, Dept. of Agricultural Engg, Saveetha School of Engineering, Chennai- 602105.Dr. N° de réf. du vendeur 498829778
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Expédition à EUR 48,99
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Expédition depuis Allemagne vers Etats-Unis
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Process of Onion: Curing, Processing, Design and Storage
Edité par
LAP LAMBERT Academic Publishing Jul 2021, 2021
ISBN 10 : 6204184490
ISBN 13 : 9786204184494
Neuf
Taschenbuch
Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book brings together the information needed for the efficient design and development of storage structure for aggregatum onion (Allium cepa L. var. aggregatum) along with the traditional background and fundamentals information. This edition focuses on the physical and biochemical properties of aggregatum onion during storage. It highlights the basic concept of handling and storage of aggregatum onion and also includes the design calculation of storage structures and the properties of the materials used. And contains an appendix with tables and figures containing property data. The application of innovative engineering concepts enables scientific breakthroughs to be utilized in the storage techniques to the highest quality product at the lowest possible cost. Delineating the concept of Engineering as they are applied to the latest advancements in storage. This edition contributes to the evolution of food process engineering as an interface between Engineering and the other food sciences.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 92 pp. Englisch. N° de réf. du vendeur 9786204184494
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EUR 54,90
Expédition à EUR 60
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Expédition depuis Allemagne vers Etats-Unis
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Process of Onion: Curing, Processing, Design and Storage : (Allium cepa L. var. aggregatum)
Edité par
LAP LAMBERT Academic Publishing, 2021
ISBN 10 : 6204184490
ISBN 13 : 9786204184494
Neuf
Taschenbuch
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This book brings together the information needed for the efficient design and development of storage structure for aggregatum onion (Allium cepa L. var. aggregatum) along with the traditional background and fundamentals information. This edition focuses on the physical and biochemical properties of aggregatum onion during storage. It highlights the basic concept of handling and storage of aggregatum onion and also includes the design calculation of storage structures and the properties of the materials used. And contains an appendix with tables and figures containing property data. The application of innovative engineering concepts enables scientific breakthroughs to be utilized in the storage techniques to the highest quality product at the lowest possible cost. Delineating the concept of Engineering as they are applied to the latest advancements in storage. This edition contributes to the evolution of food process engineering as an interface between Engineering and the other food sciences. N° de réf. du vendeur 9786204184494
Acheter neuf
EUR 55,56
Expédition à EUR 60,78
Expédition depuis Allemagne vers Etats-Unis
Expédition depuis Allemagne vers Etats-Unis
Quantité disponible : 1 disponible(s)
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Process of Onion: Curing, Processing, Design and Storage | (Allium cepa L. var. aggregatum)
Edité par
LAP LAMBERT Academic Publishing, 2021
ISBN 10 : 6204184490
ISBN 13 : 9786204184494
Neuf
Taschenbuch
Vendeur : preigu, Osnabrück, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. Process of Onion: Curing, Processing, Design and Storage | (Allium cepa L. var. aggregatum) | Siva Shankar V (u. a.) | Taschenbuch | Englisch | 2021 | LAP LAMBERT Academic Publishing | EAN 9786204184494 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. N° de réf. du vendeur 120489177
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EUR 47,20
Expédition à EUR 70
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Expédition depuis Allemagne vers Etats-Unis
Quantité disponible : 5 disponible(s)