000			02186cam a22002897i 4500
001			18218365
003			UDS
005			20170329083121.0
008			140709s2014 ne a b 001 0 eng d
020			_a9780123985309
040			_aLC _beng _cLC _eLC _dLC _dLC _dLC _dLC
050	0	0	_aTP370 _bS3
100	1		_aSingh, R. Paul,
245	1	0	_aIntroduction to food engineering _cR. Paul Singh, Dennis R. Heldman.
250			_aFifth edition.
260			_aAmsterda : _bElsevier, Academic Press, _c2014.
300			_a 867 pages
490	1		_aFood science and technology international series
520	3		_a"Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5th edition transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Key features in this edition: key concepts now communicated using audio, video, and animations; integrates interactive tools to aid in understanding complex charts and graphs; features virtual experiments of selected food processing operations; videos demonstrating key processes and engineering in practice; presents a practical, unique and challenging blend of principles and ap plication for comprehensive learning. Authors Singh and Heldman use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum making it easily adaptable for each classroom" -- Page 4 of cover.
600			_qR. Paul Singh, Dennis R. Heldman _tIntroduction to food engineering
650		0	_aFood industry and trade.
700	1		_aHeldman, Dennis R.,
830		0	_aFood science and technology international series.
856	4	2	_3Publisher description
942			_2lcc _cBK
999			_c14062 _d14062