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Math Concepts for Food Engineering
Richard W. Hartel
Helps build students' mathematical reasoning skills so that they can achieve a better understanding of food engineering principles. This book examines a variety of food engineering elements, including gases, vapours, mass and energy balances, fluid mechanics, and heat and mass transfer.
248 pages, 70 black & white illustrations, 20 black & white tables
| Media | Boeken Paperback Book (Boek met zachte kaft en gelijmde rug) |
| Vrijgegeven | 17 maart 2008 |
| ISBN13 | 9781420055054 |
| Uitgevers | Taylor & Francis Inc |
| Pagina's | 242 |
| Afmetingen | 155 × 233 × 13 mm · 384 g |
| Taal en grammatica | Engels |
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