TY  - BOOK
AU  - Singh,Paul  R.
TI  - Introduction to Food Engineering 
T2  - Food Science and technology, International Series
SN  - 9780123985309
U1  - 664.02 
PY  - 2014///
CY  - New Delhi
PB  - AP/Elsevier
N1  - Introduction  Chapter 2 - Fluid Flow in Food Processing  Chapter 3 - Resource Sustainability  Chapter 4 - Heat Transfer in Food Processing  Chapter 5 - Preservation Processes  Chapter 6 - Refrigeration  Chapter 7 - Food Freezing  Chapter 8 - Evaporation  Chapter 9 - Psychrometrics  Chapter 10 - Mass Transfer  Chapter 11 - Membrane Separation  Chapter 12 - Dehydration  Chapter 13 - Supplemental Processes  Chapter 14 - Extrusion Processes for Foods  Chapter 15 - Packaging Concepts
ER  -