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https://www.riss.kr/link?id=M13560960
Amsterdam : Elsevier, Academic Press, 2014
2014
영어
664.02 판사항(23)
9780123985309
0123985307
단행본(다권본)
네덜란드
Introduction to food engineering / R. Paul Singh, Dennis R. Heldman.
Fifth edition
xxiii, 867, e1-e8 p. : ill. ; 24 cm.
Food science and technology international series Food science and technology international series.
Includes bibliographical references and index.
1. Introduction -- 2. Fluid flow in food processing -- 3. Resource sustainability -- 4. Heat transfer in food processing -- 5. Preservation processes -- 6. Refrigeration -- 7. Food freezing -- 8. Evaporation -- 9. Psychrometrics -- 10. Mass transfer -- 11. Membrane Separation -- 12. Dehydration -- 13. Supplemental processes -- 14. Extrusion processes for foods -- 15. Packaging concepts -- Appendices.
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