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Introduction to Food Engineering. R.P. Singh and D.R. Heldman. Academic Press, 1993, (ISBN-12-646381).
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Handbook of food engineering practice. Kenneth J. Valentas, Enrique Rotstein, R. Paul Singh. Boca Raton, Fla. CRC Press cop.
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Fundamentals of Food Process Engineering. R.T. Toledo. Aspen Publication, Maryland, 1999, (ISBN-0-8342-1315X)
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Processing Foods, Quality Optimization and Process Assessment, F.A.R. Oliveira, J.C. Oliveira, CRC press, 1999, (ISBN-0-8493-7905-9).
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Laboratory experiments. Food Process Engineering. Theory and Laboratory Experiments. S.K. Sharma; S.T. Mulvaney; S.S.H. Rizvi. John Wiley. New York, 2000, (ISBN-0-471-32241-5). |
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Food properties handbook. S. Rahman, CRC pres, 1995, (ISBN-0-8493-8005-7)
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Propiedades físicas de los alimentos y de los sistemas de procesado, M.J. Lewis, 1993, Acribia, (ISBN-84-200-0744-7)
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Phase transitions in foods Yrjö H Roos. San Diego [etc.] Academic Press cop. 1995
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Reology and texture. Food Texture. Measurements and Perceptions. A.J. Rosenthal , Ed. Aspen, 1999, (ISBN-0-8342-1238-2).
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Water activity and thermophysical properties. Handbook of Food Engineering Practice. K. J. Valentas, E. Rotstein, R.P. Singh, Ed. CFRC press, 1997, (ISBN-0-8493-8694-2)
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Phase transitions. Physical Chemistry of Foods, H.G. Schwartzberg, R.W. Hartel, Marcel Dekker |
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