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ingeniería de proceso

Libros

	Applied Numerical Methods for Food and Agricultural Engineers
	Automation for Food Engineering: Food Quality Quantization and Process Control
	BASIC MANUFACTURING
	Biological Process Engineering: An Analogical Approach to Fluid Flow, Heat Transfer, and Mass Transfer Applied to Biological Systems
	Chemical Engineering Dynamics: An Introduction to Modelling and Computer Simulation, Third, Completely Revised Edition
	Choosing a Quality Control System
	Computerized Control Systems in the Food Industry
	Design and Layout of Foodservice Facilities, 3rd Edition
	DESIGN OF INDUSTRIAL INFORMATION SYSTEMS
	DICTIONARY OF PROCESS TECHNOLOGY
	EMERGING TECHNOLOGIES FOR FOOD PROCESSING
	Encyclopedia of Agricultural, Food, and Biological Engineering - Print
	Encyclopedia of Agricultural, Food, and Biological Engineering (Online Version)
	Engineering and Food for the 21st Century
	Engineering Aspects of Thermal Food Processing
	EUROPEAN SYMPOSIUM ON COMPUTER AIDED PROCESS ENGINEERING - 12
	Food Biochemistry and Food Processing
	Food Engineering Laboratory Manual
	Food Plant Design
	Food Plant Engineering Systems
	Food Process Design
	Food Process Design and Evaluation
	Food Process Engineering: Theory and Laboratory Experiments
	Food Process Modeling and Control: Chemical Engineering Applications
	Food Process Modeling and Control: Chemical Engineering Applications
	Food Process Modelling
	FOOD PROCESSING
	Food Processing Handbook
	Food Processing Operations and Scale-up
	Food Processing Operations Modeling: Design and Analysis
	Food Processing Technology: Principles and Practice, Second Edition
	Food Processing: An Industrial Powerhouse in Transition, 2nd Edition
	Food Processing: Principles and Applications
	Food Processing: Principles and Applications
	Handbook of Food and Bioprocess Modeling Techniques
	Handbook of Food Engineering
	Handbook of Food Engineering Practice
	Handbook of Food Engineering, Second Edition
	Handbook of Food Products Manufacturing, 2 Volume Set
	Handbook of Food Products Manufacturing: Health, Meat, Milk, Poultry, Seafood, and Vegetables, Volume 2
	Handbook of Food Products Manufacturing: Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods, Volume 1
	Handbook of Food Science, Technology, and Engineering - 4 Volume Set
	IMPACT ENGINEERING AND APPLICATION (2-VOLUME SET)
	Innovations in Food Processing
	INTRODUCTION TO FOOD ENGINEERING
	Math Concepts for Food Engineering
	Minimal Processing Technologies in the Food Industry
	Novel Food Processing Technologies
	PHASE TRANSITIONS IN FOODS
	PIPING AND PIPELINES ASSESSMENT GUIDE, 1
	Practical Dispersion: A Guide to Understanding and Formulating Slurries
	Professional Baking , 5th Edition, Trade Version
	SCIENCE OF FOOD
	Unit Operations in Food Engineering