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Food process engineering and technology / Zeki Berk, Professor (Emeritus), Department of Biotechnology and Food Engineering, TECHNION, Israel Institute of Technology, Israek.

Berk, Zeki, (author.).
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Electronic resources

Subject: Food industry and trade > Technological innovations.
Food processing plants.
Genre: Electronic book.
Electronic books.

Record details

  • ISBN: 1299666604
  • ISBN: 9781299666603
  • ISBN: 0124159230
  • ISBN: 9780124159235
  • Physical Description: 1 online resource (xxix, 690 pages) : illustrations.
  • Edition: Second edition.
  • Publisher: Amsterdam : Academic Press, [2013]

Content descriptions

Bibliography, etc. Note: Includes bibliographical references and index.
Summary: "The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics."--Publisher's website.
Source of Description Note: Description based online resource, title from PDF title page (Elsevier ScienceDirect, viewed July 1, 2013).
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020 . ‡a1299666604 ‡q(ebk)
020 . ‡a9781299666603 ‡q(ebk)
020 . ‡a0124159230
020 . ‡a9780124159235
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020 . ‡z0124159230
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035 . ‡a(OCoLC)851161475 ‡z(OCoLC)1055370027 ‡z(OCoLC)1066005280 ‡z(OCoLC)1081252821
037 . ‡a497910 ‡bMIL
050 4. ‡aTP370
08204. ‡a664 ‡223
1001 . ‡aBerk, Zeki, ‡eauthor.
24510. ‡aFood process engineering and technology / ‡cZeki Berk, Professor (Emeritus), Department of Biotechnology and Food Engineering, TECHNION, Israel Institute of Technology, Israek.
250 . ‡aSecond edition.
264 1. ‡aAmsterdam : ‡bAcademic Press, ‡c[2013]
300 . ‡a1 online resource (xxix, 690 pages) : ‡billustrations.
336 . ‡atext ‡btxt ‡2rdacontent
337 . ‡acomputer ‡bc ‡2rdamedia
338 . ‡aonline resource ‡bcr ‡2rdacarrier
4901 . ‡aFood science and technoloy international series
520 . ‡a"The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics."--Publisher's website.
504 . ‡aIncludes bibliographical references and index.
588 . ‡aDescription based online resource, title from PDF title page (Elsevier ScienceDirect, viewed July 1, 2013).
598 . ‡aElsevier ‡bScienceDirect All Books
650 0. ‡aFood industry and trade ‡xTechnological innovations.
650 0. ‡aFood processing plants.
655 0. ‡aElectronic book.
655 4. ‡aElectronic books.
77608. ‡iPrint version: ‡z9781299666603
830 0. ‡aFood science and technology international series.
85640. ‡uhttp://proxy.library.upei.ca/login?url=https://www.sciencedirect.com/science/book/9780124159235 ‡yFull text via ScienceDirect
902 . ‡a20190419oclc ‡bOCLC new
938 . ‡aCoutts Information Services ‡bCOUT ‡n25730880
938 . ‡aProQuest MyiLibrary Digital eBook Collection ‡bIDEB ‡ncis25730880
905 . ‡u_jmacneil
901 . ‡aocn851161475 ‡bOCoLC ‡c1689010 ‡tbiblio ‡soclc

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