The History and Future of Food Engineering
Author:
Publisher
Springer US
Link
http://link.springer.com/content/pdf/10.1007/978-1-4615-6057-9_1.pdf
Reference15 articles.
1. Aguilera JM, del Valle JM, Karel M (1995). Caking phenomena in amorphous food powders. Trends in Food Sci and Technol 5(59):149–154.
2. Aguilera JM, Levi G, Karel M (1993). Effect of water content on the glass transition and caking of fish protein hydrolyzates. Biotechnol Prog 9(6):651–654.
3. Charm SE (1963). Fundamentals of Food Engineering. Westport, CT: AVI Publishing Co.
4. Coulson JM, Richardson JF (1955). Chemical Engineering (2 Vols.) New York: Pergamon Press.
5. Fennema O (1985). Chemical changes in food during processing. In Richardson T, Finley J (Eds.): Chemical Changes in Food during Processing. Westport CT: Avi Publishing Co., pp. 1–14.
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