Food Engineering Principles and Practices: A One-Semester Course

This textbook is designed for a one-semester course on Food Engineering, and it offers a concise, in-depth and integrated introduction to the fundamental engineering and physicochemical principles and practices of utility in food processing and manufacturing operations. Read More

This textbook is designed for a one-semester course on Food Engineering, and it offers a concise, in-depth and integrated introduction to the fundamental engineering and physicochemical principles and practices of utility in food processing and manufacturing operations. Read Less

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  	This is a digital edition of this title. Rent eBook (5 Options) 30 Day Rental: $35.70 (Expires Dec 08, 2025) 60 Day Rental: $47.60 (Expires Jan 07, 2026) 90 Day Rental: $59.50 (Expires Feb 06, 2026) 120 Day Rental: $71.40 (Expires Mar 08, 2026) 180 Day Rental: $77.35 (Expires May 07, 2026) Buy eBook Lifetime Access: $119.00 Title: Food Engineering Principles and Practices by Syed S. H. Rizvi Publisher: Springer Nature Print ISBN: 9783031341229, 3031341228 eText ISBN: 9783031341236 Edition: 2024 2024 edition Format: EPUB eBook	$35.70 Rent eBook This is a digital eBook Nothing will be shipped to you Works with web browsers and the VitalSource app on all Windows, Mac, Chromebook, Kindle Fire, iOS, and Android devices Most eBooks are returnable within 14 days of purchase Questions? See our eBook FAQ