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Food and bioengineering - fundamental and industrial aspects

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Bibliografiska uppgifter
Huvudupphovsmän:	Lawrence, Ben (Författare, medförfattare), Koval, E. J (Författare, medförfattare)
Institutionell upphovsman:	American Institute of Chemical Engineers (Författare, medförfattare)
Materialtyp:	Bok
Språk:	engelska
Publicerad:	Nueva York American Institute of Chemical Engineers 1971
Serie:	AIChE Symposium Series, 108
Ämnen:	Tecnología química Alimentos Industria alimentaria TECNOLOGIA DE ALIMENTOS
Taggar:	Lägg till en tagg Inga taggar, Lägg till första taggen!

Liknande verk

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av: Slanetz, L. W, et al.
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av: Figura, Ludger O, et al.
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Water management in the design and distribution of quality foods
av: Roos, Yrjö H
Publicerad: (1999)

Food Processing Technology.
av: Summers, Travis
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Ingredient interactions: effects on food quality
av: Gaonkar, Anilkumar G
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Chemical engineering for the food industry
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Enzymes in food processing
av: Nagodawithana, Tilak, et al.
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Food engineering handbook: food process engineering.
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Physical properties of foods
av: Sahin, Serpil, et al.
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Immobilized enzymes of food processing
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Food processings operations and scale up
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av: Singh, R. Paul, et al.
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Curso de alimentos enlatados: principios de control del proceso y evaluación de cierre de envases
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Chemical and functional properties of food components
av: Sikorski, Zdzislaw E
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Tratado de química industrial
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Food engineering laboratory manual
av: Barbosa-Cánovas, Gustavo V, et al.
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Fundamentals of new food product development
av: Baker, Robert C, et al.
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Transport phenomena of food and biological materials
av: Gekas, Vassilis
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Natural antimicrobials for the minimal processing of foods
av: Roller, Sibel
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Market milk
av: Kelly, Ernest, et al.
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Food plant sanitation
av: Parker, Milton E., et al.
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Food process engineering
av: Linko, P, et al.
Publicerad: (1980)