Introduction to Food Engineering

ISBN-10: 9351073491
ISBN-13: 9789351073499
Series: Introduction to Food Engineering
Category: Food industry and trade
Pages: 867
Language: English
Published: 2014
Author: R. Paul Singh

Description

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 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.

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Other editions

Introduction to Food Engineering
- 2020-09-22
- 238 pages
- Paperback
- -
Introduction to Food Engineering
- 2024-03-01
- 936 pages
- Ebook
- Elsevier
Introduction to Food Engineering
- 2013-06-20
- 892 pages
- Ebook
- Academic Press
Introduction to Food Engineering
- 2012-12-02
- 318 pages
- Ebook
- Academic Press

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