Food Process Design and Evaluation

R. K. Singh

Hardback (24 May 1995)

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Publisher's Synopsis

This new book provides detailed illustrated reports on important recent advances in processing of foods including separation, mixing, preservation, and extrusion. The authors are specialists in food processing from North America and Europe. The reports were originally presented at the Conference of Food Engineering sponsored by the American Institute of Chemical Engineers in 1992 and 1993; they were selected, rewritten and updated for this book.

About the Publisher

Routledge

Routledge is the world's leading academic publisher in the Humanities and Social Sciences. We publish thousands of books and journals each year, serving scholars, instructors, and professional communities worldwide. Our current publishing programme encompasses groundbreaking textbooks and premier, peer-reviewed research in the Social Sciences, Humanities, and Built Environment. We have partnered with many of the most influential societies and academic bodies to publish their journals and book series. Readers can access tens of thousands of print and e-books from our extensive catalogue of titles. Routledge is a member of Taylor & Francis Group, an informa business.

Book information

ISBN:	9781566762304
Publisher:	CRC Press
Imprint:	Routledge
Pub date:	24 May 1995
DEWEY:	664
DEWEY edition:	20
Language:	English
Number of pages:	257
Weight:	445g
Height:	279mm
Width:	216mm
Spine width:	18mm