02081nam 2200481 450 991013767140332120221022121009.0953-51-4288-7(CKB)3230000000077028(NjHacI)993230000000077028(oapen)https://directory.doabooks.org/handle/20.500.12854/60151(MiAaPQ)EBC30390206(Au-PeEL)EBL30390206(EXLCZ)99323000000007702820221022d2012 uy 0engur|||||||||||txtrdacontentcrdamediacrrdacarrierStructure and Function of Food Engineering /edited by Ayman Amer Eissa1st ed.IntechOpen2012Croatia :IntechOpen,2012.1 online resource (414 pages) illustrations953-51-0695-3 Includes bibliographical references.This book conveys many significant messages for the food engineering and allied professions: the importance of working in multidisciplinary teams, the relevance of developing food engineering based on well-established principles, the benefits of developing the field by bringing together experts from industry, academia and government, and the unparalleled advantage of working as globally as possible in the understanding, development, and applications of food engineering principles. I am delighted to welcome this book to the Series and I am convinced colleagues from all parts of the world will gain great value from it.Food industry and tradeLife SciencesFood ScienceFood EngineeringAgricultural and Biological SciencesFood industry and trade.664Ayman Amer Eissaauth1366150Eissa Ayman AmerNjHacINjHaclBOOK9910137671403321Structure and Function of Food Engineering3388668UNINA