Unit operations in food processing /

This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying...

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Bibliographic Details

Main Author:	Earle, R. L.
Corporate Author:	ScienceDirect (Online service)
Format:	eBook
Language:	English
Published:	Oxford ; New York : Pergamon Press, 1983.
Edition:	Second edition.
Series:	Pergamon international library of science, technology, engineering, and social studies.
Subjects:	Food industry and trade. Aliments > Industrie et commerce. TECHNOLOGY & ENGINEERING > Food Science. Food industry and trade Electronic books.
Online Access:	Connect to the full text of this electronic book