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Experimental Methods In Food Engineering

 

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ISBN: 9788123905280
The book is organized to permit its use as a text in a food engineering laboratory course. It would be useful to cover the background material in lecture sessions concurrently.

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Product Description

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    The book is organized to permit its use as a text in a food engineering laboratory course. It would be useful to cover the background material in lecture sessions concurrently. For a good understanding of the material presented a knowledge of elementary calculus and applied physics is required. The entire text can be covered in a two-semester, three-hour course. Selectively, but adequately, the book should also serve the need of a one-semester course. The material should also be of value to practicing scientists and engineers.

Additional Information
    Publisher CBS Publishers & Distributors
    Binding Paperback
    Year 2004
    Edition 1\e Reprint
    Author S.S.H. Rizvi
    About the Author S.S.H. Rizvi
    Pages 289
    Subject Food Science
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