FOOD ENGINEERING STRUCTURE AND FUNCTION (HB 2016). This item is unavailable.
Language: English
Published by MAGNUM PUBLISHING, 2016
- Hardcover
- Used
Seller: UK BOOKS STORE, London, London, United KingdomUK BOOKS STORE
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International Edition
Unavailable
Hardcover
Condition: Used
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Item description from seller
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Seller Inventory # CBS 9781682502693
- Title
- FOOD ENGINEERING STRUCTURE AND FUNCTION (HB 2016)
- Author
- BOOTH G M,
- Publisher
- MAGNUM PUBLISHING
- Publication year
- 2016
- Condition
- New Books
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1682502694
- ISBN 13
- 9781682502693
- Edition
- International Edition
Food engineering embraces, but is not restricted to, the application of agricultural engineering, mechanical engineering and chemical engineering principles to food products and services. Food engineers are responsible for the technological knowledge transfer important to the cost-effective production and promoting of food products and services. The book reveals of developing food engineering based on well-established principles, the benefits of developing the field by bringing together experts from industry, development, and applications of food engineering principles.
"Synopsis" may belong to another edition of this title.