Food engineering handbook : Food process engineering

• Material Type: 図書
• ISBN: 9781482261660 hardback; 1482261669 hardback
• Title: Food engineering handbook : Food process engineering
• 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, 650 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--Composition.; Chemical processes.; 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-B45
• 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): 027234528; http://id.ndl.go.jp/bib/027234528
• LC Control Number: 2014039169; https://lccn.loc.gov/2014039169
• OCLC No.: 900027129; https://www.worldcat.org/oclc/900027129
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Contents: Chapter 1. Membrane separation / Alfredo Cassano, Rene Ruby Figueroa, and Enrico DrioliChapter 2. Size reduction / Constantina Tzia and Virginia Giann...
• 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...