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200 1 $aPrinciples of economics$ean introductory volume$fAlfred Marshall
205   $a8. ed
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215   $aXXXII, 731 p.$d22 cm
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181   $ctxt$2rdacontent
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200   $aIntroduction to Food Engineering
205   $aSixth edition
210   $cAcademic Press$d2023
215   $a1 online resource (900 p.)
225   $aFood Science and Technology
311 08$a9780128231296 
330   $a  Introduction to Food Engineering, Sixth Edition  brings a much more in-depth and didactic presentation of  classic food engineering topics, such as the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods.  The book brings more quantitative analyses and problem-solving content, adding more descriptive topics at the end of each chapter to facilitate teaching and student comprehension. Topics cover engineering fundamentals, principles of food processing and preservation operations, solids handling, microbial bioreactions, inactivation and inhibition of microorganisms, and a brief Introduction to economic considerations and regulations.    This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. 
606   $aFood industry and trade
606   $aFood processing machinery
615  0$aFood industry and trade.
615  0$aFood processing machinery.
676   $a664.02
701   $aSingh$b R. Paul$078176
701   $aHeldman$b Dennis R$078175
701   $aErdogdu$b Ferruh$01770051
906   $aBOOK
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996   $aIntroduction to Food Engineering$94481472
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