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Math Concepts for Food Engineering
Richard W. Hartel
Helps build students' mathematical reasoning skills so that they can achieve a better understanding of food engineering principles. This book examines a variety of food engineering elements, including gases, vapours, mass and energy balances, fluid mechanics, and heat and mass transfer.
248 pages, 70 black & white illustrations, 20 black & white tables
| Media | Bøker Pocketbok (Bok med mykt omslag og limt rygg) |
| Utgitt | 17. mars 2008 |
| ISBN13 | 9781420055054 |
| Utgivere | Taylor & Francis Inc |
| Antall sider | 242 |
| Mål | 155 × 233 × 13 mm · 384 g |
| Språk | Engelsk |
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