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Food processing : principles and applications / Hosahalli Ramaswamy, Michèle Marcotte.

By: Ramaswamy, Hosahalli S.
Contributor(s): Marcotte, Michelle [(j.a.)].
Publisher: Boca Raton : CRC Press, 2006Description: 420 p. : ill. ; 24 cm.ISBN: 1587160080 (hbk.).Subject(s): Food industry and tradeDDC classification: 664
Contents:
Ch. 1 : Introduction. - Ch. 2 : Background Basics. - Ch. 3 : Thermal Processing. - Ch. 4 : Low-Temperature Preservation. - Ch. 5 : Food Dehydration. - Ch. 6 : Separation and Concentration. - Appendix A : Conversion Factors. - Appendix B : Thermophysical Properties. - Appendix C : Heat and Mass Transfer charts. - References Cited. - Additional Reading Material. - Index.
Item type Current location Shelf location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU

Floor 4, Shelf 28 , Side 2, TierNo 1, BayNo 2

664 RAM (Browse shelf) 1 Available SBSxx,36200,03,GR 5000064256
Main Collection Taylor's Library-TU

Floor 4, Shelf 28 , Side 2, TierNo 1, BayNo 2

664 RAM (Browse shelf) 1 Available SBSxx,36000,03,GR 5000064249
Main Collection Taylor's Library-TU

Floor 4, Shelf 28 , Side 2, TierNo 1, BayNo 2

664 RAM (Browse shelf) 1 Available SBSxx,36000,03,GR 5000064247
Main Collection Taylor's Library-TU

Floor 4, Shelf 28 , Side 2, TierNo 1, BayNo 2

664 RAM (Browse shelf) 1 Available SBSxx,36100,03,GR 5000064248
Main Collection Taylor's Library-TU

Floor 4, Shelf 28 , Side 2, TierNo 1, BayNo 2

664 RAM (Browse shelf) 1 Available SBSxx,36100,03,GR 5000064261

Ch. 1 : Introduction. - Ch. 2 : Background Basics. - Ch. 3 : Thermal Processing. - Ch. 4 : Low-Temperature Preservation. - Ch. 5 : Food Dehydration. - Ch. 6 : Separation and Concentration. - Appendix A : Conversion Factors. - Appendix B : Thermophysical Properties. - Appendix C : Heat and Mass Transfer charts. - References Cited. - Additional Reading Material. - Index.