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Math Concepts for Food Engineering Richard W. Hartel 2.º edición
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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
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 17 de marzo de 2008 |
| ISBN13 | 9781420055054 |
| Editores | Taylor & Francis Inc |
| Páginas | 242 |
| Dimensiones | 155 × 233 × 13 mm · 384 g |
| Lengua | Inglés |
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