$279.99
Taxes may apply at checkout.
Addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehy
Food Engineering Handbook
Handbook of Food Processing
Handbook of Food Processing
Handbook of Frozen Food Processing and Packaging
Engineering Principles for Food Processing Technology and Product Realization
Food Engineering
Handbook of Food Process Design
Handbook of Food Processing Equipment
Food Processing Handbook
Engineering Principles for Food Process and Product Realization
Food Process Engineering Principles and Data
Introduction to Advanced Food Process Engineering
Send anonymous feedback
Thank you! Your feedback has been sent.