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20200112093000.0 |
| 008 |
090107s2001 enk eng |
| 020 |
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|a 0126463840 (acid-free paper)
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| 020 |
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|a 9780126463842
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| 090 |
0 |
0 |
|a TP370
|b .S456 2001
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| 100 |
1 |
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|a Singh, R. Paul ,
|e author
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| 245 |
1 |
0 |
|a Introduction to food engineering
|c R. Paul Singh, Dennis R. Heldman
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| 250 |
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|a 3rd ed
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| 260 |
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|a London :
|b Academic Press ,
|c c2001
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| 300 |
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|a xxiii, 659 p. :
|b ill. ;
|c 26 cm.
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| 440 |
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|a Food science and technology international series
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a Ch. 1 Introduction -- Ch. 2 Fluid Flow in Food Processing -- Ch. 3 Energy for Food Processing -- Ch. 4 Heat Transfer in Food Processing -- Ch. 5 Preservation Processes -- Ch. 6 Refrigeration -- Ch. 7 Food Freezing -- Ch. 8 Evaporation -- Ch. 9 Psychrometries -- Ch. 10 Mass Transfer -- Ch. 11 Membrane Separation -- Ch. 12 Dehydration
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| 650 |
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0 |
|a Food industry and trade
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| 700 |
1 |
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|a Heldman, Dennis R. ,
|e author
|
| 999 |
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|a 1000112048
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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| 999 |
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|a 1000115895
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|