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Provides as many example problems as possible for understanding mathematical formulas and numerical values better
Demonstrates how proper figures are produced and includes many sample questions and exercises for which the solutions can be obtained from constructed figures
Enriches understanding of the basic concepts and subsequently further deepens the level of understanding via other systematic reference materials
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Table of contents (6 chapters)
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Front Matter
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Back Matter
About this book
Authors and Affiliations
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Okawara Mfg. Co., Ltd., Japan
Tze Loon Neoh
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Graduate School of Agriculture, Kyoto University, Japan
Shuji Adachi
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Graduate School of Engineering, Tottori University, Japan
Takeshi Furuta
About the authors
Okawara Mfg. Co., Ltd.
1235 Kando, Yoshida, Haibara, Shizuoka 421‐0304, Japan
Shuji Adachi, Ph.D.
Division of Food Science and Biotechnology, Graduate School of Agriculture
Kyoto University
Oiwake‐cho, Kitashirakawa, Sakyo‐ku, Kyoto 606‐8502, Japan
Takeshi Furuta, Ph.D.
Department of Chemistry and Biotechnology, Graduate School of Engineering
Tottori University
4‐101 Koyama‐Minami, Tottori 680‐8552, Japan
Bibliographic Information
Book Title: Introduction to Food Manufacturing Engineering
Authors: Tze Loon Neoh, Shuji Adachi, Takeshi Furuta
DOI: https://doi.org/10.1007/978-981-10-0442-1
Publisher: Springer Singapore
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media Singapore 2016
Hardcover ISBN: 978-981-10-0441-4Published: 13 September 2016
Softcover ISBN: 978-981-10-9164-3Published: 09 September 2018
eBook ISBN: 978-981-10-0442-1Published: 01 September 2016
Edition Number: 1
Number of Pages: XI, 179
Number of Illustrations: 65 b/w illustrations, 45 illustrations in colour
Topics: Food Science, Biochemical Engineering, Biological Techniques