9781420055054 - Math Concepts for Food Engineering de Hartel, Richard W.; Hyslop, D.B.; Howell Jr., T.A. (22 resultados)

Paperback. Condición: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Condición: good. This book is in good condition. The cover has minor creases or bends. The binding is tight and pages are intact. Some pages may have writing or highlighting.

Soft cover. Condición: Very Good. 2nd Edition. book, cover and text all in very good condition,binding tight and square spine not creased, text with very few light pencil notations, no names no stamps.

Condición: New.

Paperback. Condición: new. Paperback. A Supplement for Food Science & Engineering Students Who Need to Improve Their Mathematical Skills A remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve their mathematical skills so that they can succeed in food engineering courses. The text illustrates the importance of mathematical concepts and relates them to the study of food engineering. New to the Second Edition * Straightforward explanations of basic balance and transport principles used in food engineering * Various exercises throughout that use spreadsheets, which are available on the publisher's website * A chapter on mass transfer * A mathematical skills screening quiz * A simple units-conversion page This new edition is student tested What students have to say".a must-have for any student in food science engineering .teaches students how to think like an engineer. Each chapter provides meaningful applications .shows students both the approach and the mathematical solution needed to solve example problems.""This workbook not only taught me which mathematical equations are needed to solve various food engineering problems, it helped me understand the analysis and approach needed when solving any engineering problem. The practice questions helped me gain confidence in my problem-solving skills, and they make the coursework more interesting by relating it to real-world problems." Builds Mathematical Confidence This text helps assess the mathematical reasoning skills of food science and engineering students and offers assistance for those who need a refresher. It supplies the necessary material to solve simple engineering problems so that students are prepared to face more rigorous challenges in class. Helps build students' mathematical reasoning skills so that they can achieve a better understanding of food engineering principles. This book examines a variety of food engineering elements, including gases, vapours, mass and energy balances, fluid mechanics, and heat and mass transfer. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Condición: As New. Unread book in perfect condition.

Condición: As New. Unread book in perfect condition.

Condición: New. pp. 248 2nd Edition.

Paperback. Condición: New.

Condición: New.

Paperback / softback. Condición: New. New copy - Usually dispatched within 4 working days.

Condición: New. In.

Condición: New. pp. 248.

Paperback. Condición: Brand New. 2nd edition. 228 pages. 9.00x6.00x0.50 inches. In Stock.

Paperback. Condición: New. In shrink wrap. Looks like an interesting title!

Paperback. Condición: new. Paperback. A Supplement for Food Science & Engineering Students Who Need to Improve Their Mathematical Skills A remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve their mathematical skills so that they can succeed in food engineering courses. The text illustrates the importance of mathematical concepts and relates them to the study of food engineering. New to the Second Edition * Straightforward explanations of basic balance and transport principles used in food engineering * Various exercises throughout that use spreadsheets, which are available on the publisher's website * A chapter on mass transfer * A mathematical skills screening quiz * A simple units-conversion page This new edition is student tested What students have to say".a must-have for any student in food science engineering .teaches students how to think like an engineer. Each chapter provides meaningful applications .shows students both the approach and the mathematical solution needed to solve example problems.""This workbook not only taught me which mathematical equations are needed to solve various food engineering problems, it helped me understand the analysis and approach needed when solving any engineering problem. The practice questions helped me gain confidence in my problem-solving skills, and they make the coursework more interesting by relating it to real-world problems." Builds Mathematical Confidence This text helps assess the mathematical reasoning skills of food science and engineering students and offers assistance for those who need a refresher. It supplies the necessary material to solve simple engineering problems so that students are prepared to face more rigorous challenges in class. Helps build students' mathematical reasoning skills so that they can achieve a better understanding of food engineering principles. This book examines a variety of food engineering elements, including gases, vapours, mass and energy balances, fluid mechanics, and heat and mass transfer. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Condición: New. pp. 248 Illus. This item is printed on demand.

PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Paperback. Condición: Brand New. 2nd edition. 228 pages. 9.00x6.00x0.50 inches. In Stock. This item is printed on demand.

Kartoniert / Broschiert. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Richard W. Hartel Robin K. Connelly T.A. Howell, Jr D.B. HyslopA Supplement for Food Science &amp Engineering Students Who Need to Improve Their Mathematical SkillsA remedial textbook for understanding mathematical theorie.

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - A Supplement for Food Science & Engineering Students Who Need to Improve Their Mathematical SkillsA remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve their mathematical skills so that they can succeed in food engineering courses. The text illustrates the importance of mathematical concepts and relates them to the study of food engineering.New to the Second Edition Straightforward explanations of basic balance and transport principles used in food engineering Various exercises throughout that use spreadsheets, which are available on the publisher's website A chapter on mass transfer A mathematical skills screening quiz A simple units-conversion pageThis new edition is student tested What students have to say'. a must-have for any student in food science engineering . teaches students how to think like an engineer. Each chapter provides meaningful applications . shows students both the approach and the mathematical solution needed to solve example problems.' 'This workbook not only taught me which mathematical equations are needed to solve various food engineering problems, it helped me understand the analysis and approach needed when solving any engineering problem. The practice questions helped me gain confidence in my problem-solving skills, and they make the coursework more interesting by relating it to real-world problems.'Builds Mathematical ConfidenceThis text helps assess the mathematical reasoning skills of food science and engineering students and offers assistance for those who need a refresher. It supplies the necessary material to solve simple engineering problems so that students are prepared to face more rigorous challenges in class.