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Handbook of food engineering
United States Crc Press 2007Edición: 2a. edDescripción: 1023 páginasTipo de contenido:- texto
- no mediado
- volumen
- 978-0-8247-5331-3
- 664 / F663 / 2a.Ed.
Contenidos:
Rheological properties of foods, Cap.1 Reaction kinetics in food systems, Cap.2 Phase transitions and transformations in food systems, Cap.3 Transport and storage of food products, Cap.4 Heating and cooling processes for foods, Cap.5 Food freezing, Cap.6 Mass transfer in foods, Cap.7 Evaporation and freeze concentration, Cap.8 Membrane concentration of liquid foods, Cap.9 Food dehydration, Cap.10 Thermal processing of canned foods, Cap.11 Extrusion processes, Cap.12 Food packaging, Cap.13 Claning and sanitation, Cap.14
| Tipo de ítem | Biblioteca actual | Colección | Signatura topográfica | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | |
|---|---|---|---|---|---|---|---|---|---|
Libro general
|
Biblioteca Uniagraria | General | 664 / F663 / 2a.Ed. (Navegar estantería(Abre debajo)) | Ej. 1 | Disponible | 10 | 0100020444 |
Rheological properties of foods, Cap.1 Reaction kinetics in food systems, Cap.2 Phase transitions and transformations in food systems, Cap.3 Transport and storage of food products, Cap.4 Heating and cooling processes for foods, Cap.5 Food freezing, Cap.6 Mass transfer in foods, Cap.7 Evaporation and freeze concentration, Cap.8 Membrane concentration of liquid foods, Cap.9 Food dehydration, Cap.10 Thermal processing of canned foods, Cap.11 Extrusion processes, Cap.12 Food packaging, Cap.13 Claning and sanitation, Cap.14
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