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Fundamentals of Food Process Engineering
Review of Mathematical Principles and Applications in Food Processing
other
Author(s):
Romeo T. Toledo
Publication date
(Print):
1999
Publisher:
Springer US
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Chemical Engineers’ Handbook
RH Perry
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JH Perry
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J. PERRY
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(1963)
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Practical Mathematics for Chemists
FHC Kelly
(1963)
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Mathematics for Engineers
RW Dull
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Publication date (Print):
1999
Pages
: 1-50
DOI:
10.1007/978-1-4615-7055-4_1
SO-VID:
06bbe84d-92a1-474a-a0f2-a6af2c8e6652
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Book chapters
pp. 1
Review of Mathematical Principles and Applications in Food Processing
pp. 51
Units and Dimensions
pp. 66
Material Balances
pp. 109
Gases and Vapors
pp. 132
Energy Balances
pp. 160
Flow of Fluids
pp. 232
Heat Transfer
pp. 302
Kinetics of Chemical Reactions in Foods
pp. 315
Thermal Process Calculations
pp. 398
Refrigeration
pp. 437
Evaporation
pp. 456
Dehydration
pp. 507
Physical Separation Processes
pp. 548
Extraction
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