This book is an invaluable introduction to the physical properties
of foods and the physics involved in food processing. It provides
descriptions and data that are needed for selecting the most
appropriate equipment in food technology and for making food
processing calculations.
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!