Food Process Engineering : Basics and Mechanical Operations
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This book is designed to serve as the core textbook for the food engineering course required in all food science programs. It provides a guided study based on modeling the physicochemical changes that liquid/solid food items experience as they are transformed from their original, natural form into elaborated forms eventually made available to consumers. Unlike other textbooks that provide sequential studies on various types of processing, this book entails a problem-oriented approach, focusing on the product rather than the operation.
Get Food Process Engineering by F. Xavier Malcata at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Taylor & Francis Inc and it has 556 pages.
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