Industrial Drying of Foods - C. J. G. Baker - Books - Chapman and Hall - 9780751403848 - July 31, 1997
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C. J. G. Baker
Industrial Drying of Foods 1997 edition

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Drying is fundamental step in the manufacture of many foods. This book provides a fundamental understanding of moisture transport in the drying of foods and of the physical and chemical changes that occur during drying. It also gives a comprehensive description and assessment of the different types of dryers available to the industry.

309 pages, biography

Media Books     Hardcover Book   (Book with hard spine and cover)
Released July 31, 1997
ISBN13 9780751403848
Publishers Chapman and Hall
Pages 309
Dimensions 156 × 234 × 21 mm   ·   635 g
Language English  

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