This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.
- ISBN10 1845698428
- ISBN13 9781845698423
- Publish Date 1 January 1990
- Publish Status Active
- Publish Country GB
- Publisher Elsevier Science & Technology
- Imprint Woodhead Publishing Ltd
- Edition Revised ed.
- Format eBook
- Pages 480
- Language English