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Sinopsis
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.
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Acerca del autor
Dennis R. Heldman is the Dale A. Seiberling Endowed Professor of Food Engineering at Ohio State University. He is also an Adjunct Professor at the University of California-Davis and Professor Emeritus at the University of Missouri. He has been author or co-author of over 150 research projects and several books. He served as President of the Institute of Food Technologists in 2006-07, and was recognized with the Food Engineering Lifetime Achievement Award from the International Association for Engineering and Food in 2011.
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- EditorialAcademic Press Inc
- Año de publicación2001
- ISBN 10 0126463840
- ISBN 13 9780126463842
- EncuadernaciónTapa dura
- IdiomaInglés
- Número de páginas688
- Contacto del fabricanteno disponible
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Introduction to Food Engineering (Food Science and Technology)
Publicado por
Academic Press, 2003
ISBN 10: 0126463840
ISBN 13: 9780126463842
Antiguo o usado
Tapa dura
Librería: Anybook.com, Lincoln, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Condición: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In poor condition, suitable as a reading copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1700grams, ISBN:9780126463842. Nº de ref. del artículo: 8446684
Cantidad disponible: 1 disponibles
Imagen de archivo
Introduction to Food Engineering (Food Science and Technology)
Publicado por
Academic Press, 2001
ISBN 10: 0126463840
ISBN 13: 9780126463842
Antiguo o usado
Tapa dura
Librería: Anybook.com, Lincoln, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Condición: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1700grams, ISBN:0126463840. Nº de ref. del artículo: 8446696
Cantidad disponible: 1 disponibles
Imagen de archivo
Introduction to Food Engineering (Food Science and Technology)
Publicado por
Academic Press, 2001
ISBN 10: 0126463840
ISBN 13: 9780126463842
Antiguo o usado
Tapa dura
Librería: Anybook.com, Lincoln, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Condición: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In poor condition, suitable as a reading copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1700grams, ISBN:0126463840. Nº de ref. del artículo: 8446685
Cantidad disponible: 1 disponibles
Imagen de archivo
Introduction to Food Engineering (Food Science and Technology)
Publicado por
Academic Press, 2003
ISBN 10: 0126463840
ISBN 13: 9780126463842
Antiguo o usado
Tapa dura
Librería: Anybook.com, Lincoln, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Condición: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1700grams, ISBN:0126463840. Nº de ref. del artículo: 8446697
Cantidad disponible: 1 disponibles
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Introduction to Food Engineering
Publicado por
Elsevier Science & Technology, 2001
ISBN 10: 0126463840
ISBN 13: 9780126463842
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Librería: Better World Books, Mishawaka, IN, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: Very Good. 3rd. Used book that is in excellent condition. May show signs of wear or have minor defects. Nº de ref. del artículo: 272957-6
Cantidad disponible: 1 disponibles
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Introduction to Food Engineering, Third Edition (Food Science and Technology)
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Academic Press, 2001
ISBN 10: 0126463840
ISBN 13: 9780126463842
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Librería: Lot O'Books, Norfolk, VA, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Hardcover. Condición: Good. ***GOOD CONDITION***CLEAN PAGES***EX-LIBRARY stamps stickers/marked out name, moderate edge wear, stamp on top/side/bottom,sticker remained on side of book & on inside of title page. We specialize in non-fiction books. Follow us on Facebook and Instagram. Nº de ref. del artículo: mon0000041429
Cantidad disponible: 1 disponibles
Imagen de archivo
Introduction to Food Engineering (Food Science and Technology)
Publicado por
Academic Press, 2001
ISBN 10: 0126463840
ISBN 13: 9780126463842
Antiguo o usado
Tapa dura
Librería: SecondSale, Montgomery, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc. Nº de ref. del artículo: 00072254049
Cantidad disponible: 1 disponibles