Food Engineering Principles and Practices A One-Semester Course /

This textbook is designed for a one-semester course on Food Engineering, and it offers a concise, in-depth and integrated introduction to the fundamental engineering and physicochemical principles and practices of utility in food processing and manufacturing operations. The textbook includes topics...

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Bibliographic Details

Main Author:	Rizvi, Syed S. H. (Author)
Corporate Author:	SpringerLink (Online service)
Format:	Electronic eBook
Language:	English
Published:	Cham : Springer International Publishing : Imprint: Springer, 2024.
Edition:	1st ed. 2024.
Subjects:	Food > Analysis. Chemistry. Food science. Physical chemistry. Chemical engineering. Food Chemistry. Food Engineering. Physical Chemistry. Chemical Engineering.
Online Access:	https://doi.org/10.1007/978-3-031-34123-6
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