| 书目名称 | Fundamentals of Food Process Engineering |
| 编辑 | Romeo T. Toledo |
| 视频video | |
| 概述 | Thoroughly updated.Several new and re-organized sections.Every food science student must take a food engineering class |
| 丛书名称 | Food Science Text Series |
| 图书封面 |  |
| 描述 | Since the publication of the ?rst edition in 1981 and the second edition in 2001, this textbook has been widely adopted for Food Engineering courses worldwide. The author expresses his gratitude to colleagues who have adopted this textbook and to those who have made constructive criticisms on the material. This new edition not only incorporates changes suggested by colleagues, but additional material has been added to include facilitated problem solving using a computer, and new food processing and food product technologies. New sections have been added in most of the chapters re?ecting the current state of the technology. The expanded coverage may result in not enough time available in a school term to cover all areas; therefore, instructors are advised to carefully peruse the bookandselectthemostappropriatesectionstocoverinaschoolterm. Theadvantageoftheexpanded coverage is the elimination of the need for a supplementary textbook. The success of this textbook has been attributed to the expansive coverage of subject areas speci?ed intheInstituteofFoodTechnologistsmodelcurriculumforfoodsciencemajorsintheUnitedStatesof Americaandtheuseofexamplesutilizingconditionsencounteredinactualf |
| 出版日期 | Textbook 20073rd edition |
| 关键词 | Chemical reaction; Food Engineering; Food Processing; Food Science; enzymes; microorganism; process engine |
| 版次 | 3 |
| doi | https://doi.org/10.1007/0-387-29241-1 |
| isbn_softcover | 978-1-4419-3966-1 |
| isbn_ebook | 978-0-387-29241-0Series ISSN 1572-0330 Series E-ISSN 2214-7799 |
| issn_series | 1572-0330 |
| copyright | Springer-Verlag US 2007 |
发表于 2025-3-21 17:38:47
