000			01834nam a2200253 a 4500
008			151228s2005 xxu eng d
020			_a0824753283 (hardcover)
020			_a9780824753283 (hardcover)
082			_a664.07 Rao 20459 1st 2005 Food.Science
100			_aRao, M. A _918650
245	1	0	_aEngineering Properties of Foods / 3rd ed
250			_a3rd ed.
260			_aUSA: _bCRC Press, _c2005.
300			_a768 p. ;
490	1		_aFood Science and Technology
520			_aTen years have passed since this reference’s last edition – making Engineering Properties of Foods, Third Edition the must-have resource for those interested in food properties and their variations. Defined are food properties and the necessary theoretical background for each. Also evaluated is the usefulness of each property in the design and operation of important food processing equipment.   Of particular importance is that this latest edition offers seven new chapters – many of which introduce information on groundbreaking new properties. These chapters, along with the inclusion of two revised chapters from previous editions, result in a text that offers nine out of sixteen chapters of new material.  This long-awaited third edition concentrates on a clear, comprehensive explanation of properties and their variations supplemented by abundant, representative information. By providing data in such a succinct and cogent manner, this comprehensive reference allows you to fully immerse in its depth and breadth of scope, while fully holding interest in t
650			_aFood Industry and Trade _917613
650			_aFood--Analysis _912914
650			_aFood Science and Human Nutrition _92337
650			_aFood Engineering _918651
700			_aRizvi, S. S. H _918652
700			_aDatta, Ashim K. _918653
942			_cBK
999			_c6866 _d6865