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Math Concepts For Food Engineering

by Richard W. Hartel, T.A. Howell Jr. e D.B. Hyslop
language: english
Publisher: TAYLOR & FRANCIS LTD, July of 2017 ‧
270,38€
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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.

Math Concepts For Food Engineering

by Richard W. Hartel, T.A. Howell Jr. e D.B. Hyslop

Property Description
ISBN: 9781138426511
Publisher: TAYLOR & FRANCIS LTD
Release Date: July of 2017
Language: English
Dimensions: 159 x 235 x 20 mm
Cover: Hardcover
Pages: 242
Format: Book
Categories: Books in English > Engineering > General Engineering
Books in English > Others
EAN: 9781138426511