Normal view MARC view ISBD view

Food process engineering and technology / Zeki Berk

Material type: Text

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

LOC classification:

TP370 BER

Summary: The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics."--publisher's website.

Item type:

Books

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Collection	Call number	Copy number	Status	Date due	Barcode
Books	GSU Library Epoch General Stacks	General Collection	TP370 BER (Browse shelf(Opens below))	1	Available		50000006197

Browsing GSU Library Epoch shelves, Shelving location: General Stacks, Collection: General Collection Close shelf browser (Hides shelf browser)

Previous				No cover image available		No cover image available		Next
Previous	TP155 TOW Chemical engineering design : principles, practice, and economics of plant and process design /	TP155 TOW Chemical engineering design : principles, practice, and economics of plant and process design /	TP155 TOW Chemical engineering design : principles, practice, and economics of plant and process design /	TP370 BER Food process engineering and technology /	TR693 MIK Introduction to modern photogrammetry /	TT180 WAL Woodwork in theory and practice /	U160 THE Survival: October - November 2022 / The International Institute for Strategic Studies (IISS)	Next

Includes bibliographical references and index.

The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics."--publisher's website.

There are no comments on this title.

to post a comment.