Levnedsmiddelteknologi
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Mathematical and Statistical Applications in Food Engineering
Udgivet af Taylor & Francis Ltd
ISBN
9781032175379
Om denne bog
Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentation. It provides the fundamentals on statistical methods to solve standard problems associated with food engineering and fermentation technology. Combining theory with a pra…
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Bogdetaljer
Forlag
Taylor & Francis Ltd
Kategori
Levnedsmiddelteknologi
ISBN-13
9781032175379
EAN
9781032175379
Format
Hæftet
Sprog
Engelsk
sider
444
Produktbeskrivelse
Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentation. It provides the fundamentals on statistical methods to solve standard problems associated with food engineering and fermentation technology. Combining theory with a practical, hands-on approach, this book covers key aspects of food engineering. Presenting cuttingedge information, the book is an essential reference on the fundamental concepts associated with food engineering.
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