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Food Engineering handbook Food process engineering
Crc Press 2015Descripción: 650 páginasTipo de contenido:- texto
- no mediado
- volumen
- 978-1-4822-6166-0
- 664 / V179f
Contenidos:
Membrane separation, Cap.1 Size reduction, Cap.2 Centrifugation-filtration, Cap.3 Crystallization, Cap.4 Mixing-emulsions, Cap.5 Solid-liquid extraction, Cap.6 Supercritical fluid extraction, Cap.7 Chilling and freezing, Cap.8 Drying of foods, Cap.9 Fluidized bed, spouted bed, and in-store drying of grain, Cap.10 Fermentation and enzymes, Cap.11 Fluid and species transfer in food biopolymers, Cap.12 Encapsulation of food ingredients: Agents and techniques, Cap.13 Multiphysics modeling of innovative and traditional food processing technologies, Cap.14 New/Innovative technologies, Cap.15
| Tipo de ítem | Biblioteca actual | Colección | Signatura topográfica | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | |
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Libro general
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Biblioteca Uniagraria | General | 664 / V179f (Navegar estantería(Abre debajo)) | Ej. 1 | Disponible | 10 | 0100019438 | ||
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Libro general
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Biblioteca Uniagraria | General | 664 / V179f (Navegar estantería(Abre debajo)) | Ej. 2 | Disponible | 10 | 0100019460 | ||
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Libro general
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Biblioteca Uniagraria | General | 664 / V179f (Navegar estantería(Abre debajo)) | Ej. 3 | Disponible | 10 | 0100019461 |
Navegando Biblioteca Uniagraria estanterías, Colección: General Cerrar el navegador de estanterías (Oculta el navegador de estanterías)
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| 664 / T34e Engineering aspects of food biotechnology | 664 / T72f Fundamentos de tecnologia de los alimentos | 664 / V179f Food Engineering handbook Food process engineering | 664 / V179f Food Engineering handbook Food process engineering | 664 / V179f Food Engineering handbook Food process engineering | 664 / V655e Elementos de bromatología descriptiva | 664 / W744P Procesado y produccion de alimentos ecologicos |
Membrane separation, Cap.1 Size reduction, Cap.2 Centrifugation-filtration, Cap.3 Crystallization, Cap.4 Mixing-emulsions, Cap.5 Solid-liquid extraction, Cap.6 Supercritical fluid extraction, Cap.7 Chilling and freezing, Cap.8 Drying of foods, Cap.9 Fluidized bed, spouted bed, and in-store drying of grain, Cap.10 Fermentation and enzymes, Cap.11 Fluid and species transfer in food biopolymers, Cap.12 Encapsulation of food ingredients: Agents and techniques, Cap.13 Multiphysics modeling of innovative and traditional food processing technologies, Cap.14 New/Innovative technologies, Cap.15
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