Chemical engineering for the food industry /

Introduction to process design - Newtonian fluid mechanics - Introduction to heat transfer - Mass transfer in food and bioprocesses - Food rheology - Process design: heat integration - Process control - Reactors and reactions in food processing - Thermal treatment of foods - Mixing in food processin...

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Detalles Bibliográficos
Autor principal: Fryer, P. J. (ed.)
Otros Autores: Pyle, D. L (ed.), Rielly, C. D (ed.)
Formato: Libro
Lenguaje:Inglés
Publicado: London : Blackie Academic and Professional, 1997.
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Aporte de:Registro referencial: Solicitar el recurso aquí
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