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Verfahrenstechnische Grundlagen der Lebensmitteltechnik

Prozesse und Apparate in der Lebensmittelproduktion

  • Textbook
  • © 1983

Overview

Authors:
  1. V. M. Lysjanski
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  2. W. D. Popow
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  3. F. A. Redko
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  4. W. N. Stabnikow
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Table of contents (5 chapters)

  1. Front Matter

    Pages 1-12
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  2. Einführung

    • V. M. Lysjanski, W. D. Popow, F. A. Redko, W. N. Stabnikow
    Pages 13-21

  3. Allgemeiner Teil

    • V. M. Lysjanski, W. D. Popow, F. A. Redko, W. N. Stabnikow
    Pages 22-56

  4. Mechanische und hydraulische Prozesse

    • V. M. Lysjanski, W. D. Popow, F. A. Redko, W. N. Stabnikow
    Pages 57-191

  5. Wärmeübertragungsprozesse

    • V. M. Lysjanski, W. D. Popow, F. A. Redko, W. N. Stabnikow
    Pages 192-277

  6. Stoffübergangsprozesse

    • V. M. Lysjanski, W. D. Popow, F. A. Redko, W. N. Stabnikow
    Pages 278-466

  7. Back Matter

    Pages 467-471
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Keywords

Bibliographic Information

  • Book Title: Verfahrenstechnische Grundlagen der Lebensmitteltechnik

  • Book Subtitle: Prozesse und Apparate in der Lebensmittelproduktion

  • Authors: V. M. Lysjanski, W. D. Popow, F. A. Redko, W. N. Stabnikow

  • DOI: https://doi.org/10.1007/978-3-642-88608-9

  • Publisher: Steinkopff Heidelberg

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Fachmedien Wiesbaden 1983

  • Softcover ISBN: 978-3-642-88609-6Published: 03 October 2013

  • eBook ISBN: 978-3-642-88608-9Published: 02 July 2013

  • Edition Number: 1

  • Number of Pages: 471

  • Topics: Food Science

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