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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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Introduction to Food Engineering, Third Edition (Food Science and Technology)
Publicado por
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: 3 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
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Introduction to Food Engineering (Food Science and Technology)
Publicado por
Academic Press, 2001
ISBN 10: 0126463840
ISBN 13: 9780126463842
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Librería: World of Books (was SecondSale), Montgomery, IL, Estados Unidos de America
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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
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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: West, Reno, NV, Estados Unidos de America
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Condición: Very Good. 3rd. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects. Nº de ref. del artículo: GRP62349166
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Introduction to Food Engineering (Food Science and Technology)
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Academic Press, 2001
ISBN 10: 0126463840
ISBN 13: 9780126463842
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Librería: Anybook.com, Lincoln, Reino Unido
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Introduction to Food Engineering (Food Science and Technology)
Publicado por
Academic Press, 2003
ISBN 10: 0126463840
ISBN 13: 9780126463842
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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
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Introduction to Food Engineering (Food Science and Technology)
Publicado por
Academic Press, 2001
ISBN 10: 0126463840
ISBN 13: 9780126463842
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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
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Introduction to Food Engineering (Food Science and Technology)
Publicado por
Academic Press, 2003
ISBN 10: 0126463840
ISBN 13: 9780126463842
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Librería: Anybook.com, Lincoln, Reino Unido
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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
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Introduction to Food Engineering (Food Science and Technology)
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ISBN 13: 9780126463842
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hardcover. Condición: Very Good. Introduction to Food Engineering (Food Science and Technology) This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. . Nº de ref. del artículo: 7719-9780126463842
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Introduction to Food Engineering (Food Science and Technology)
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Academic Press -, 2001
ISBN 10: 0126463840
ISBN 13: 9780126463842
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hardcover. Condición: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee. Nº de ref. del artículo: 6545-9780126463842
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