Fundamentals of Food Process Engineering - Food Science Text Series - Romeo T. Toledo - Books - Springer-Verlag New York Inc. - 9781441939661 - November 19, 2010
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Romeo T. Toledo
Fundamentals of Food Process Engineering - Food Science Text Series 3rd Ed. Softcover of Orig. Ed. 2007 edition

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Written for the upper level undergraduate, Fundamentals of Food Process Engineering is also a solid reference for the graduate food engineering student and professional. The book has been thoroughly updated, and contains new and re-organized sections.

588 pages, 60 black & white tables, biography

Media Books     Paperback Book   (Book with soft cover and glued back)
Released November 19, 2010
ISBN13 9781441939661
Publishers Springer-Verlag New York Inc.
Pages 588
Dimensions 178 × 254 × 30 mm   ·   1.03 kg
Language English  

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