Syed S H Rizvi - Böcker

Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for th...

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The Handbook of Membrane Separations: Chemical, Pharmaceutical, Food, and Biotechnological Applications, Second Edition provides detailed information on membrane separation technologies from an international team of experts. The handbook fills an ...

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Designed for food engineers and workers in food science laboratories, this lab manual provides a set of experiments that can be conducted in most food science laboratories or pilot plants. Covering important food engineering principles, each exper...

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This lab manual covers both principles and laboratory applications of food process engineering. * Complete step-by-step procedures for laboratory experiment * Thorough description of necessary equipment, including proper operating procedures * Wor...

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Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for th...

Läs mer »

The Handbook of Membrane Separations: Chemical, Pharmaceutical, Food, and Biotechnological Applications, Second Edition provides detailed information on membrane separation technologies from an international team of experts. The handbook fills an ...

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The Handbook of Membrane Separations: Chemical, Pharmaceutical, and Biotechnological Applications provides detailed information on membrane separation technologies as they have evolved over the past decades. To provide a basic understanding of mem...

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Ten years have passed since this reference's last edition - making Engineering Properties of Foods, Third Edition the must-have resource for those interested in food properties and their variations. Defined are food properties and the necessary th...

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The Handbook of Membrane Separations: Chemical, Pharmaceutical, Food, and Biotechnological Applications, Second Edition provides detailed information on membrane separation technologies from an international team of experts. The handbook fills an ...

Läs mer »

The Handbook of Membrane Separations: Chemical, Pharmaceutical, Food, and Biotechnological Applications, Second Edition provides detailed information on membrane separation technologies from an international team of experts. The handbook fills an ...

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It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high ...

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It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high ...

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This textbook is designed for a one-semester course on Food Engineering, and it offers a concise, in-depth and integrated introduction to the fundamental engineering and physicochemical principles and practices of utility in food processing and ma...

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This textbook is designed for a one-semester course on Food Engineering, and it offers a concise, in-depth and integrated introduction to the fundamental engineering and physicochemical principles and practices of utility in food process...

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