Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today’s students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.
NEW TO THIS EDITION:
Communicates key concepts using audio, video, and animations
Integrates interactive tools to aid in understanding complex charts and graphs
Features multimedia guide to setting up Excel spreadsheets and working with formulae
Demonstrates key processes and engineering in practice through videos
Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples
Presents a practical, unique and challenging blend of principles and applications for comprehensive learning
Ideal for classroom use, valuable as a lifetime professional reference
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Livraison partout en Tunisie : 7,500 DT Maghreb et Égypte : 60,000 DT, autres pays : 100,000 DT
Retrait gratuit à la librairie Résidence Ines, Centre Urbain Nord, Tunis
Paiement à la livraison (espèces) ou par carte bancaire
التوصيل إلى كامل أنحاء تونس: 7,500 DT دول المغرب العربي ومصر: 60,000 DT، بقية البلدان: 100,000 DT
الاستلام مجانًا من المكتبة إقامة إيناس، المركز العمراني الشمالي، تونس
الدفع عند الاستلام (نقدًا) أو بالبطاقة البنكية
Delivery anywhere in Tunisia: 7,500 DT Maghreb countries and Egypt: 60,000 DT, other countries: 100,000 DT
Free pickup at the bookshop Résidence Ines, Centre Urbain Nord, Tunis
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