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Handbook of Food Engineering Practice Kenneth J. Valentas 1st edition
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Handbook of Food Engineering Practice
Kenneth J. Valentas
Defines and explains essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. This work provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life.
736 pages, 143 black & white tables, 40 black & white halftones
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | July 23, 1997 |
| ISBN13 | 9780849386947 |
| Publishers | Taylor & Francis Inc |
| Pages | 736 |
| Dimensions | 178 × 254 × 39 mm · 1.54 kg |
| Language | English |
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