Elements of Chemical Reaction Engineering PDF Download
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Author: H. Scott Fogler
Publisher: Pearson Educación
ISBN: 9789702600794
Category : Science
Languages : en
Pages : 1006
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Book Description
"The fourth edition of Elements of Chemical Reaction Engineering is a completely revised version of the book. It combines authoritative coverage of the principles of chemical reaction engineering with an unsurpassed focus on critical thinking and creative problem solving, employing open-ended questions and stressing the Socratic method. Clear and organized, it integrates text, visuals, and computer simulations to help readers solve even the most challenging problems through reasoning, rather than by memorizing equations."--BOOK JACKET.
Author: H. Scott Fogler
Publisher: Pearson Educación
ISBN: 9789702600794
Category : Science
Languages : en
Pages : 1006
Get Book Here
Book Description
"The fourth edition of Elements of Chemical Reaction Engineering is a completely revised version of the book. It combines authoritative coverage of the principles of chemical reaction engineering with an unsurpassed focus on critical thinking and creative problem solving, employing open-ended questions and stressing the Socratic method. Clear and organized, it integrates text, visuals, and computer simulations to help readers solve even the most challenging problems through reasoning, rather than by memorizing equations."--BOOK JACKET.
Author: University of Puerto Rico (Río Piedras Campus). College of Agriculture and Mechanic Arts. Research Department
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 774
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Book Description
Author:
Publisher:
ISBN:
Category : Catalogs, Publishers'
Languages : es
Pages : 1418
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Book Description
Author: Carlos Delgado Kloos
Publisher: Springer
ISBN: 3319590448
Category : Education
Languages : en
Pages : 301
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Book Description
This book constitutes the proceedings of the 5th European Conference, EMOOCs 2017, held in Leganés, Madrid, Spain, in May 2017. The 23 full and 10 short papers presented in this volume were carefully reviewed and selected from 53 submissions. Massive Open Online Courses (MOOCs) have marked a milestone in the use of technology for education. The reach, potential, and possibilities of EMOOCs are immense. But they are not only restricted to global outreach: the same technology can be used to improve teaching on campus and training inside companies and institutions.
Author: Octave Levenspiel
Publisher: John Wiley & Sons
ISBN: 047125424X
Category : Technology & Engineering
Languages : de
Pages : 689
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Book Description
Chemical reaction engineering is concerned with the exploitation of chemical reactions on a commercial scale. It's goal is the successful design and operation of chemical reactors. This text emphasizes qualitative arguments, simple design methods, graphical procedures, and frequent comparison of capabilities of the major reactor types. Simple ideas are treated first, and are then extended to the more complex.
Author: Sergej G. Krivoshlykov
Publisher: De Gruyter Akademie Forschung
ISBN: 9783055015984
Category : Science
Languages : en
Pages : 84
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 2422
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ISBN:
Category : American literature
Languages : en
Pages : 1790
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Book Description
Author: Leo M. L. Nollet
Publisher: John Wiley & Sons
ISBN: 0470276541
Category : Technology & Engineering
Languages : en
Pages : 739
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Book Description
The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.
Author: Y. H. Hui
Publisher: John Wiley & Sons
ISBN: 0470276347
Category : Technology & Engineering
Languages : en
Pages : 786
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Book Description
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.
