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01455cam a22004337a 4500 |
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BIBLO-22306 |
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AR-BaUEN |
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20201111150225.0 |
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940526s1992 nyua|||f |||| 00| 0|eng|d |
| 040 |
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|a AR-BaUEN
|b spa
|c AR-BaUEN
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| 020 |
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|a 0824784634
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| 044 |
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|a xxu
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| 080 |
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|a 664
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| 245 |
0 |
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|a Handbook of food engineering
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| 260 |
|
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|a New York :
|b Marcel Dekker,
|c c1992
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| 300 |
|
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|a viii, 756 p. :
|b il.
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| 490 |
0 |
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|a Food science and technology ;
|v 51
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| 505 |
0 |
0 |
|t Preface
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| 505 |
0 |
0 |
|t Contributors
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| 505 |
0 |
0 |
|g 1
|t Rheological Properties of Foods
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| 505 |
0 |
0 |
|g 2
|t Reaction Kinetics in Food Systems
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| 505 |
0 |
0 |
|g 3
|t Phase Transitions and Transformations in Food Systems
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| 505 |
0 |
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|g 4
|t Transport and Storage of Food Products
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| 505 |
0 |
0 |
|g 5
|t Heating and Cooling Processes for Foods
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| 505 |
0 |
0 |
|g 6
|t Food Freezing
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| 505 |
0 |
0 |
|g 7
|t Mass Transfer in Foods
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| 505 |
0 |
0 |
|g 8
|t Evaporation and Freeze Concentration
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| 505 |
0 |
0 |
|g 9
|t Concentration of Liquid Foods by Reverse Osmosis
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| 505 |
0 |
0 |
|g 10
|t Food Dehydration
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| 505 |
0 |
0 |
|g 11
|t Thermal Process Calculations
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| 505 |
0 |
0 |
|g 12
|t Extrusion Processes
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| 505 |
0 |
0 |
|g 13
|t Food Packaging
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| 505 |
0 |
0 |
|g 14
|t Cleaning and Sanitation
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| 505 |
0 |
0 |
|t Index
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| 653 |
1 |
0 |
|a INDUSTRIA ALIMENTARIA
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| 700 |
1 |
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|a Heldman, Dennis R.
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| 700 |
1 |
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|a Lund, Daryl B.
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| 962 |
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|a info:eu-repo/semantics/book
|a info:ar-repo/semantics/libro
|b info:eu-repo/semantics/publishedVersion
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| 999 |
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|c 20966
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