Food engineering handbook : Food engineering fundamentals

• Material Type: 図書
• ISBN: 9781482261691 (Hardback ; acidfree paper); 1482261693 (Hardback ; acidfree paper)
• Title: Food engineering handbook : Food engineering fundamentals
• Author/Editor: edited by Theodoros Varzakas, Constantina Tzia.
• Series Title: Contemporary food engineering
• Title Heading: Contemporary food engineering (Unnumbered)
• Author Heading: Varzakas, Theodoros.; Tzia, Constantina.
• Publication, Distribution, etc.: Boca Raton, FL : CRC Press, Taylor & Francis Group (出版)
• Publication Date: [2015]
• Publication Date (W3CDTF): 2015
• Extent: xxii, 586 pages
• Size: 24 cm.
• Place of Publication (Country Code): US
• Text Language Code: eng
• Content Type: text
• Media Type: unmediated
• Carrier Type: volume
• Subject Heading: Food industry and trade.; Food--Biotechnology.; TECHNOLOGY & ENGINEERING--Food Science.
• LCC: TP370
• DDC: 664
• NDLC: PC21
• Target Audience: 一般
• Note (Bibliography): Includes bibliographical references and index.
• Holding library: 国立国会図書館
• Call No.: PC21-B44
• Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 026863175; http://id.ndl.go.jp/bib/026863175
• LC Control Number: 2014034193; https://lccn.loc.gov/2014034193
• OCLC No.: 881664753; https://www.worldcat.org/oclc/881664753
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Contents: Chapter 1. Introduction / Theodoros Varzakas and Constantina Tziachapter 2. Mass and energy balances / N. Zogzaschapter 3. Fundamental notes on chemic...
• Summary, etc.: "This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technolog...