Food process engineering : theory and laboratory experiments / Shri K. Sharma,Steven J. Mulvaney, Syed S. H. Rizvi, Cornell University, Ithaca, New York.
New Delhi : Wiley India Pvt. Ltd., 2000Edition: Wiley India editionDescription: xii, 348 pages ; 24 cmContent type:- text
- unmediated
- volume
- 9788126538485
- Food process engineering
- 664.024 .Sh531 2000
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
Print Materials | Main Library Hotel Restaurant Management | 664.024 .Sh531 2000 (Browse shelf(Opens below)) | Available | 0117197 |
Includes index.
"This unique manual combines in-depth coverage of the principles of food process engineering with a complete set of laboratory experiments illustrating their practical applications. The nineteen chapters clearly lay out all major areas of food manufacturing explore a variety of products; and emphasize the interplay between the engineering, chemistry, microbiological, and sensory aspects involved. Topics range from linear programming techniques for product development to the theology of liquid and semisolid foods to drying, heating, frying,and extrusion cooking of different foods. It provides readers with essential quantitative tools that can be applied to diverse food manufacturing operations." -- Publisher's description.
Adult
Text in English
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