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Introduction to Food Manufacturing Engineering

This book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily comprehensible, although food engineering has great diversity as the common principles of operations for most food manufacturing proc...

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Main Authors: Neoh, Tze Loon. (Author, http://id.loc.gov/vocabulary/relators/aut), Adachi, Shuji. (http://id.loc.gov/vocabulary/relators/aut), Furuta, Takeshi. (http://id.loc.gov/vocabulary/relators/aut)
Corporate Author: SpringerLink (Online service)
Language:English
Published: Singapore : Springer Singapore : Imprint: Springer, 2016.
Edition:1st ed. 2016.
Subjects:
Food—Biotechnology.
Biochemical engineering.
Biology—Technique.
Food Science.
Biochemical Engineering.
Biological Techniques.
Online Access:https://doi.org/10.1007/978-981-10-0442-1

Internet

https://doi.org/10.1007/978-981-10-0442-1

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