Dennis R. Herldman [Editor] <br/><br/>
Handbook of food engineering 

 - 2a. ed. 
 - 1023 páginas 
<br/><br/>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 
<br/><br/><label>ISBN: </label>978-0-8247-5331-3 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Alimentos - comercio<br/>Alimentos - industria<br/>Ingeniería de alimentos
<br/><br/><label>Dewey Class. No.: </label>664 / F663 / 2a.Ed.