Industrial Drying of Foods

By Christopher G.J. Baker

Book Overview

Drying is traditionally defined as that unit operation which converts a liquid, solid or semi-solid feed material into a solid product of significantly lower moisture content. In most, although not... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1461284287
• ISBN13: 9781461284284
• Release Date: September 2011
• Publisher: Springer
• Length: 309 Pages
• Weight: 1.04 lbs.
• Dimensions: 0.7" x 6.1" x 9.2"