| dc.contributor.author | Edited by Fryer, P. J. | |
| dc.contributor.author | Pyle, D. L. | |
| dc.date.accessioned | 2022-04-18T07:11:53Z | |
| dc.date.available | 2022-04-18T07:11:53Z | |
| dc.date.issued | 1997 | |
| dc.identifier.citation | Edited by Fryer, P. J. & Pyle, D. L. (1997). Berlin/Heidelberg, Germany : Springer Science+Business Media Dordrecht. | en_US |
| dc.identifier.isbn | 978-1-4613-6724-6 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/1448 | |
| dc.description.abstract | This book covers subjects in the field of food technology, including process design, hazard and risk analysis, heat and mass transfer and food rheology. Each section carefully explains the processes discussed and covers in detail many of their important applications in the food industry. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Springer Science+Business Media Dordrecht | en_US |
| dc.subject | Chemical engineering | en_US |
| dc.subject | Food industries | en_US |
| dc.title | Chemical engineering for the food industry | en_US |
| dc.type | Book | en_US |
