Process Analytical Technology for the Food Industry, Colm P. O`Donnell; Colette Fagan; P.J. Cullen

Автор: A. Bertucco
Название: High Pressure Process Technology: fundamentals and applications,9
ISBN: 0444504982 ISBN-13(EAN): 9780444504982
Издательство: Elsevier Science
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Цена: 35708.00 р.
Наличие на складе: Поставка под заказ.

Описание: Offers knowledge regarding the high pressure processing aspects combined with that about modeling, design and the operation of safe and reliable high pressure plants and equipment. This book includes topics such as high pressure in general, the thermodynamics and kinetics of the fluids involved, and the design of high pressure equipment.

Автор: Moulijn
Название: Chemical Process Technology, 2nd Edition
ISBN: 1444320254 ISBN-13(EAN): 9781444320251
Издательство: Wiley
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Цена: 7278.00 р.
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Описание: This new edition of the bestselling text provides a comprehensive introduction to chemical process technology, linking the fundamental theory and concepts to the applied nature of the subject. It provides an essential bridge between the chemical sciences and the chemical industry.

Автор: M.P.C. Weijnen; A.A.H. Drinkenburg
Название: Precision Process Technology
ISBN: 9401047723 ISBN-13(EAN): 9789401047722
Издательство: Springer
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Цена: 14365.00 р.
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Описание: Process integration, as well as an integrated effort by the disciplines involved in process technology, will be of crucial importance in attaining the goals of precision process technology.

Автор: Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brule
Название: Handbook of Food Science and Technology 2: Food Process Engineering and Packaging
ISBN: 1848219334 ISBN-13(EAN): 9781848219335
Издательство: Wiley
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Цена: 22010.00 р.
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Описание:

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. "Science des aliments" is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).

Автор: S.D. Williams; W.H. Schmitt
Название: Chemistry and Technology of the Cosmetics and Toiletries Industry
ISBN: 9401050074 ISBN-13(EAN): 9789401050074
Издательство: Springer
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Цена: 13060.00 р.
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Описание: Organized on a product category basis, this volume provides an up-to-date review of the cosmetics and toiletries industry in a readily digestible form.