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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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Bibliografiske detaljer
Main Authors: Simpson, Ricardo. (Author, http://id.loc.gov/vocabulary/relators/aut), Sastry, Sudhir K. (http://id.loc.gov/vocabulary/relators/aut)
Institution som forfatter: SpringerLink (Online service)
Format: Electronisk eBog
Sprog:English
Udgivet: New York, NY : Springer New York : Imprint: Springer, 2013.
Udgivelse:1st ed. 2013.
Fag:
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.
Online adgang:https://doi.org/10.1007/978-1-4614-9126-2
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https://doi.org/10.1007/978-1-4614-9126-2

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