The book will provide a fundamental understanding of engineering
properties of agricultural produce and the knowledge of engineering
properties are combined with agriculture. Each chapter in the book
will be helpful for the students to understand the relationship
between engineering properties of raw, semi-finished and processed
food to obtain products with desired shelf-life and quality. This
book discusses basic definitions, principles of engineering
properties and their measurement methods with research findings. It
will be helpful to the students for their self-study and to gain
information how to analyze experimental data to generate practical
information. It will also be helpful for students who deal with
engineering properties in their research. Methods to measure these
properties are also explained in details. Note: T& F does not
sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan,
Bangladesh and Sri Lanka. This title is co-published with New India
Publishing Agency.
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