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Food Processing Technology: Principles and Practice
This recent publication of a revised and updated new edition is an introduction to food manufacturing technologies.
650 pages, Paperback
First published September 1, 1988
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October 9, 2013
Half of this book deals with thermodynamics- lots of examples on heat transfer calculations. Probably more useful as a reference for current processing engineers on the days they can't recall the equations back from school. This is the most comprehensive book written on the topic if you want to learn about the technical part of the industry.
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