Food engineering handbook / 
edited by Theodoros Varzakas, Constantina Tzia. 
 - Boca Raton :  CRC Press/Taylor & Francis Group,  2015. 
 - xxii, 650 p. ;  24 cm. 
 - Contemporary food engineering .
<br/><br/>Includes bibliographical references and index 
<br/><br/>v.1. Food process engineering  -- v.2.Food engineering fundamentals. 
<br/><br/><label>ISBN: </label>9781466582262 9781482261660 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chemical processes.<br/>Food industry and trade.<br/>Food--Composition.