ABSTRACT
The Definitive Reference for Food Scientists & EngineersThe Second Edition of the Encyclopedia of Agricultural, Food, and Biological Engineering focuses on the processes used to produce raw agricultural materials and convert the raw materials into consumer products for distribution. It provides an improved understanding of the processes used in
TABLE OF CONTENTS
part |2 pages
Agriculture: Implements / Jay B. Agness
part |2 pages
Animal Waste: Utilization / R. T. Burns and D. Raj Raman
part |2 pages
Biot Number
part |2 pages
Frozen Food: Shelf Life
part |2 pages
Mechanical Recompression
part |2 pages
NewtonianModels