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Food packaging : principles and practice : 3rd ed.

Tác giả: Gordon L. Robertson

Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has ...

Food science and technology : 2nd ed.

Tác giả: Geoffrey Campbell-Platt

Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the ...

Nutrition in clinical practice : 4th ed.

Tác giả: David Katz, Ming-Chin Yeh [et al.]

Introduction Carbohydrate represents the predominant form of all plant matter and is thus a principal dietary source of energy for humans in nearly every culture. Food plants are composed principally of sugars, starches - the carbohydrate energy reserve in plants, cellulose, and other components. ...

Mechanics of materials : 2nd ed.

Tác giả: Andrew Pytel, Jaan Kiusalaas

Contents: Stress, Strain, Torsion, Shear ad moment in beams, Stresses in beams, Deflction of beams, Statically indeterminate beams, Stresses due to combined loads, Composite beams, Columns, ...

Rethinking engineering education : the CDIO approach : 2nd ed.

Tác giả: Edward F. Crawley, Johan Malmqvist [et al.]

This book describes an approach to engineering education that integrates a comprehensive set of personal, interpersonal, and professional engineering skills with engineering disciplinary knowledge in order to prepare innovative and entrepreneurial engineers. The education of engineers is set in the ...