Download for FREE in 4 easy steps...
You can also read this in Bookboon.com Premium
This e-book book aimed at undergraduates and practitioners who have an interest in food process engineering.
300+ Business books exclusively in our Premium eReader
- No adverts
- Advanced features
- Personal library
Users who viewed this item also viewed
About the book
This e-book book aimed at undergraduates and practitioners who have an interest in food process engineering. It is designed to provide an overview of the many operations associated with the processing of raw food materials to produce products which are creative, palatable and safe to eat. It covers basic food chemistry and ingredients through to mixing, unsteady steady state heat transfer in freezing for preservation and thermal processing and sterilization.
About the Author
The embed frame is free to use for private persons, universities and schools. It is not allowed to be used by any company for commercial purposes unless it is for media coverage. You may not modify, build upon, or block any portion or functionality of the embed frame, including but not limited to links back to the bookboon.com website.
The Embed frame may not be used as part of a commercial business offering. The embed frame is intended for private people who want to share eBooks on their website or blog, professors or teaching professionals who want to make an eBook available directly on their page, and media, journalists or bloggers who wants to discuss a given eBook
If you are in doubt about whether you can implement the embed frame, you are welcome to contact Thomas Buus Madsen on email@example.com and seek permission.
Herbert M. Wood ★★★★★
This is a reference not just for engineering students but also for people who are into health and nutrition. They can also learn a lot from this.