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Chemical and Bioprocess Engineering Fundamental Concepts for First-Year Students /

This is a unique introductory textbook that covers all aspects of both chemical and bioprocess engineering and provides a thorough grounding in the fundamentals so that the background may be used in future work. Included are more than 400 proposed and solved exercises, each classified by its level o...

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Dades bibliogràfiques
Autors principals:	Simpson, Ricardo. (Autor, http://id.loc.gov/vocabulary/relators/aut), Sastry, Sudhir K. (http://id.loc.gov/vocabulary/relators/aut)
Autor corporatiu:	SpringerLink (Online service)
Format:	Electrònic eBook
Idioma:	English
Publicat:	New York, NY : Springer New York : Imprint: Springer, 2013.
Edició:	1st ed. 2013.
Matèries:	Biochemical engineering. Food—Biotechnology. Thermodynamics. Heat engineering. Heat transfer. Mass transfer. Mathematical models. Biochemical Engineering. Food Science. Engineering Thermodynamics, Heat and Mass Transfer. Mathematical Modeling and Industrial Mathematics.
Accés en línia:	https://doi.org/10.1007/978-1-4614-9126-2
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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