Introduction to Food Engineering
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Introduction to Food Engineering
By R. Paul Singh, Dennis R. HeldmanIn Antimicrobials in Foods, 2nd edn (Davidson PM, Branen AL, eds). New York: Marcel Dekker, pp. 11–48. Darmadji P, Izumimoto M (1994) Effect of chitosan in meat preservation. Meat Science, 38, 243–254. Davidson PM (1993) Parabens and ...
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Introduction to Food Engineering
By R. Paul Singh, Dennis R. Heldman, R Paul SinghIt is related to dynamic viscosity as follows: Kinematic voscosity dynamic viscosity density or ν μ ρ (2.11) The units of kinematic viscosity are m 2 ν ≡ s In cgs units, kinematic viscosity is expressed in units of stokes (abbreviated ...
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Introduction to Food Engineering
By Paul SinghThe book is suitable for nutritionists, food technologists, advanced under-graduate and beginning graduate students in food science and technology, and professionals whose works are in the food processing, research, and preservation ...
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Introduction to Food Engineering
By R. Paul SinghUsing 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.
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Introduction to Food Engineering
By Dennis R. Heldman, R Paul SinghTogether, Professors Singh and Heldman have many years of experience in teaching food engineering courses to students, both undergraduates and graduates; along with Prof. Heldman's experience in the food processing industry, ...
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Introduction to Food Engineering
By Molly DrakeIt studies, analyses and upholds the pillars of this discipline and its utmost significance in modern times. Those in search of information to further their knowledge will be greatly assisted by this book.
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Introduction to Food Engineering
By R. Paul Singh, Dennis R. Heldman, Ferruh ErdogduThe book brings more quantitative analyses and problem-solving content, adding more descriptive topics at the end of each chapter to facilitate teaching and student comprehension.