Product Description
Details
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 |
| Size | 11 x 8.5 " |
| Year | 2004 |
| Edition | 1st Edition |
| Pages | 289 |
| Author | S.S.H. Rizvi |
| Subject | Food Science & Technology |