Cover Image

Chemical and Bioprocess Engineering Fundamental Concepts for First-Year Students /

This is a unique introductory textbook that covers all aspects of both chemical and bioprocess engineering and provides a thorough grounding in the fundamentals so that the background may be used in future work. Included are more than 400 proposed and solved exercises, each classified by its level o...

Full description

Main Authors: Simpson, Ricardo. (Author, http://id.loc.gov/vocabulary/relators/aut), Sastry, Sudhir K. (http://id.loc.gov/vocabulary/relators/aut)
Corporate Author: SpringerLink (Online service)
Language:English
Published: New York, NY : Springer New York : Imprint: Springer, 2013.
Edition:1st ed. 2013.
Subjects:
Biochemical engineering.
Food—Biotechnology.
Thermodynamics.
Heat engineering.
Heat transfer.
Mass transfer.
Mathematical models.
Biochemical Engineering.
Food Science.
Engineering Thermodynamics, Heat and Mass Transfer.
Mathematical Modeling and Industrial Mathematics.
Online Access:https://doi.org/10.1007/978-1-4614-9126-2

Similar Items