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![Stock image for Food Process Engineering [AIChE Symposium Series, No. 218, Volume 78] for sale by Tiber Books](https://pictures.abebooks.com/isbn/9780816902422-uk-300.jpg)
Food Process Engineering [AIChE Symposium Series, No. 218, Volume 78]
Language: English
Published by American Institute of Chemical Engineers (AIChE), N.Y., 1982
ISBN 10: 0816902429 ISBN 13: 9780816902422
Paperback. Condition: Very Good. 4to, paperback. Vg+ condition. Exterior faintly browned, contents bright & clean, binding tight. iii, 191 p. Papers presented at the 89th National Meeting of the AIChE in Portland, Oregon in August 1980 and the 87th National Meeting in Boston, Massachusetts in August 1979.
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Principles of Food Science (Food Science Series/Pt. 2. Vol. 4): Physical Principles of Food Preservation
Language: English
Published by Marcel Dekker, 1975
hardcover. Condition: Very Good. ISBN: 082476322X. Cover has some wear. Pages are clean and unmarked. If you have any questions, or would like images, please let me know.
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Condition: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,2100grams, ISBN:9780824753313.
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Condition: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,2100grams, ISBN:9780824753313.
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Principles of Food Science (Food Science Series/Pt. 2. Vol. 4): Physical Principles of Food Preservation
Published by Marcel Dekker
Hardcover. Condition: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 1.01.
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Handbook of Food Engineering
Language: English
Published by Marcel Dekker Inc, New York, 1992
ISBN 10: 0824784634 ISBN 13: 9780824784638
First Edition
Hardcover. Condition: Near Fine. No Jacket. First Edition. A near fine copy of the first hard cover edition, lacking a dust-jacket (no doubt as issued). Save for a publisher's review copy label affixed to the front endpaper the text is wholly unmarked, pristine, and the binding bright and fresh in appearance. A brilliant copy. [Please note: Due to the size and weight of the volume extra shipping may be required depending on the destination and speed of delivery requested. Quotations gladly provided.].
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Principles of Food Science (Food Science Series/Pt. 2. Vol. 4): Physical Principles of Food Preservation
Published by Marcel Dekker, 1975
hardcover. Condition: Good. PART 2.
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Hardcover. Condition: Very Good. Ex-lib with usual treatments. Laminated boards. 756pp unmarked. Heavy at 1.5kg.
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Brand new book. Fast ship. Please provide full street address as we are not able to ship to P O box address.
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Condition: Very good.
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Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Condition: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
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Condition: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
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Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Condition: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
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Condition: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
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Brand new book. Fast ship. Please provide full street address as we are not able to ship to P O box address.
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Brand new book. Fast ship. Please provide full street address as we are not able to ship to P O box address.
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Traumatic Brain Injury: Methods for Clinical and Forensic Neuropsychiatric Assessment,Third Edition
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 201.19
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Handbook of Food Engineering
Language: English
Published by Taylor & Francis Group, 2019
ISBN 10: 1466563125 ISBN 13: 9781466563124
Condition: New. pp. 968 3rd Edition.
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Handbook of Food Engineering
Language: English
Published by Taylor & Francis Group, 2019
ISBN 10: 1466563125 ISBN 13: 9781466563124
Condition: New. pp. 968.
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Condition: New.
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Handbook of Food Engineering (Hardcover)
Language: English
Published by Taylor & Francis Inc, Bosa Roca, 2019
ISBN 10: 1466563125 ISBN 13: 9781466563124
Hardcover. Condition: new. Hardcover. As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system.As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system.Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations. The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Handbook of Food Engineering
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Hardcover. Condition: New. New. book.
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Handbook of Food Engineering
Language: English
Published by Taylor & Francis Group, 2019
ISBN 10: 1466563125 ISBN 13: 9781466563124
Condition: New. pp. 968.
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Hardcover. Condition: New. ISBN:9781466563124.
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Hardcover. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
