Math Concepts for Food Engineering - Hartel, Richard W. (University of Wisconsin, Madison, USA) - Books - Taylor & Francis Inc - 9781420055054 - March 17, 2008
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Hartel, Richard W. (University of Wisconsin, Madison, USA)
Math Concepts for Food Engineering 2nd edition

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Helps build students' mathematical reasoning skills so that they can achieve a better understanding of food engineering principles. This book examines a variety of food engineering elements, including gases, vapours, mass and energy balances, fluid mechanics, and heat and mass transfer.

248 pages, 70 black & white illustrations, 20 black & white tables

Media Books     Paperback Book   (Book with soft cover and glued back)
Released March 17, 2008
ISBN13 9781420055054
Publishers Taylor & Francis Inc
Pages 242
Dimensions 155 × 233 × 13 mm   ·   384 g
Language English  

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