Introduction to food engineering

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Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5th edition transitions with today?s students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.

Authors Singh and Heldman use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum making it easily adaptable for each classroom.

NEW TO THIS EDITION:

Communicates key concepts using audio, video, and animationsIntegrates interactive tools to aid in understanding complex charts and graphsFeatures multi-media guide to setting up Excel spreadsheets and working with formulaeDemonstrates key processes and engineering in practice through videosShows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examplesPresents a practical, unique and challenging blend of principles and application for comprehensive learningIdeal for classroom use, valuable as a lifetime professional reference

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Introduction to Food Engineering

Rating: 0 / 5 | Prijs: € 118.22

Introduction to food engineering sixth edition brings a much more in depth and didactic presentation of classic food engineering topics such as the relationship of engineering to the chemistry microbiology nutrition and processing of foods the book brings more quantitative analyses and pr Uiterlijk 30 januari in huis .. MEER INFO

Introduction to Food Engineering

Rating: 0 / 5
Prijs: 61.99 Nu voor: € 56.99

Long recognized as the bestselling textbook for teaching food engineering to food science students this 5e transitions with today s students from traditional textbook learning to integrated presentation of the key concepts of food engineering using carefully selected examples singh and heldman de Direct beschikbaar .. MEER INFO

Introduction to Food Engineering

Rating: 0 / 5 | Prijs: € 31.14

This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing in a unique blend of principles with applications depth of coverage is very high the authors use their many years of teaching to present food engineering concep Uiterlijk 27 januari in huis .. MEER INFO

Taal: en

Bindwijze: Hardcover

Oorspronkelijke releasedatum: 12 september 2013

Aantal pagina's: 900

Illustraties: Nee

Hoofdauteur: R. Paul Singh

Tweede Auteur: Dennis R. Heldman

Co Auteur: Dennis R. Heldman

Hoofdredacteur: R. Paul Singh

Tweede Redacteur: Dennis R. Heldman

Hoofduitgeverij: Academic Press

Editie: 5

Extra groot lettertype: Nee

Product breedte: 203 mm

Product hoogte: 38 mm

Product lengte: 241 mm

Studieboek: Ja

Verpakking breedte: 194 mm

Verpakking hoogte: 49 mm

Verpakking lengte: 238 mm

Verpakkingsgewicht: 1883 g

EAN: 9780123985309

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