Math concepts for food engineering
Material type: TextPublication details: New York CRC Press 2008Edition: 2Description: 228pISBN: 1420055054Subject(s): Food industry and trade--MathematicsDDC classification: 664.00151 Summary: Exploring mathematical theories and formulas as they relate to food engineering, Math Concepts For Food Engineering, Second Edition builds mathematical reasoning skills so that learning food engineering principles becomes easier. The text illustrates the importance of mathematical concepts and relates them to the study of food engineering.Item type | Current library | Call number | Status | Date due | Barcode |
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Books | CDST Pookode | 664.00151 HAR/M (Browse shelf(Opens below)) | Available | DST275 |
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664.001 579 FRA/FO Food Microbiology | 664.001 579 KHE/FO Food Microbiology | 664.001 579 SIN/FO Food Microbiology | 664.00151 HAR/M Math concepts for food engineering | 664.003 HEL/EN Encyclopedia of Biotechnology in agriculture and food | 664.02 ANU/FO Food Processing | 664.02 FEL/FO Food Processing Technology |
Exploring mathematical theories and formulas as they relate to food engineering, Math Concepts For Food Engineering, Second Edition builds mathematical reasoning skills so that learning food engineering principles becomes easier. The text illustrates the importance of mathematical concepts and relates them to the study of food engineering.
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