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Introduction to Food Engineering 5th Edn.
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R. Paul Singh et.al.
2017, pages, 892
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Weight :  1592 gms
Binding :  Hard Bound
Height :  25 cm
Width :  18 cm
Imprint :  Bio-Green Elsevier (Exc)
Year :  2017
 

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ISBN: 9789351073499
Status: In Stock 
Price: Rs 4995.00  

Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today’s students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.

   

  Food Engineering
Food Science
Food Technology
 
   

   
   

  R. Paul Singh et.al.
 
   

  Conservation
Mass,
Energy
Balance,
Freeze-
Drying,
Aseptic
Processing,
Packaging,
Pouch
Processin
 
   
 
 
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Introduction to Food Engineering 5th Edn.

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