Engineering and Food
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Engineering and Food Advanced Processes by Walter E. L. Spiess

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Published by Elsevier Applied Science .
Written in English


  • Biotechnology,
  • Food & beverage technology,
  • Food Science,
  • Food Biotechnology,
  • Technology & Industrial Arts,
  • Science/Mathematics

Book details:

Edition Notes

ContributionsH. Schubert (Editor)
The Physical Object
Number of Pages820
ID Numbers
Open LibraryOL11950949M
ISBN 10185166467X
ISBN 109781851664672

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  This book on "Food Engineering Fundamentals" covers the Unit operations part of Food Engineering subject of Bachelor of Food Technology, Tribhuvan University, Nepal. However, it can be used to serve as a text or as a reference book for students, professionals, and others engaged in Pages: Official scientific journal of the International Society of Food Engineering (ISFE) Editor-in-Chief: R.P. Singh. View Editorial Board. CiteScore: ℹ. CiteScore measures the average citations received per document published in this title. CiteScore values are based on citation counts in a given year (e.g. ) to documents published in. Funding, publication and hosting for the book is provided by the New Zealand Institute of Food Science & Technology (NZIFST). This web edition of Unit Operations in Food Processing is given by Dick and Mary Earle, with the support of the NZIFST, as a service to education in food technology, and . Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption.