Handbook of food Engineering
Tipo de material:
TextoIdioma: Inglés Descripción: 1023 pISBN: - 100824753313
- 20 664 H474
Contenidos incompletos:
Rhelogical propietes of food.-- Reaction Kinectics in food systems.-- Phase transitions and transformations in food Systems.-- Transport and storage of food products.-- Food freezing.-- Mass transfer in food.-- Evaporation and freeze concetration.-- Membrane concentration of liquid foods.-- Food dehydration.-- Thermal processing of canned foods.-- Extrusion processes.-- Food packaging.
| Tipo de ítem | Biblioteca actual | Colección | Signatura topográfica | Info Vol | Copia número | Estado | Fecha de vencimiento | Código de barras | |
|---|---|---|---|---|---|---|---|---|---|
| Libro Colección General | Campus Armenia | Colección General | 664 H474 (Navegar estantería(Abre debajo)) | 2007 | 1 | Disponible | L028419 |
Navegando Campus Armenia estanterías, Colección: Colección General Cerrar el navegador de estanterías (Oculta el navegador de estanterías)
Rhelogical propietes of food.-- Reaction Kinectics in food systems.-- Phase transitions and transformations in food Systems.-- Transport and storage of food products.-- Food freezing.-- Mass transfer in food.-- Evaporation and freeze concetration.-- Membrane concentration of liquid foods.-- Food dehydration.-- Thermal processing of canned foods.-- Extrusion processes.-- Food packaging.