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References

(C1)

Charm, S. E. The Fundamentals of Food Engineering, 2nd ed. Westport, CT: Avi Publishing Co., Inc., 1971.

(E1)

Earle, R. L. Unit Operations in Food Processing. Oxford: Pergamon Press, Inc., 1966.

(H1)

Hougen, O. A., Watson, K. M., and Ragatz, R. A. Chemical Process Principles, Part 1, 2nd ed. New York: John Wiley & Sons, Inc., 1954.

(P1)

Perry, R. H., and Green, D. Perry’s Chemical Engineers’ Handbook, 6th ed. New York: McGraw-Hill Book Company, 1984.

(S1)

Sober, H. A. Handbook of Biochemistry, Selected Data for Molecular Biology, 2nd ed. Boca Raton, FL: Chemical Rubber Co., Inc., 1970.

(W1)

Weast, R. C., and Selby, S. M. Handbook of Chemistry and Physics, 48th ed. Boca Raton, FL: Chemical Rubber Co., Inc., 1967–1968.

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