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

Detalles Bibliográficos
Autores principales:	Simpson, Ricardo. (Autor), Sastry, Sudhir K. (Autor)
Autor Corporativo:	SpringerLink (Online service)
Formato:	eBook
Lenguaje:	English
Publicado:	New York, NY : Springer New York : Imprint: Springer, 2013.
Edición:	1st ed. 2013.
Materias:	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.

Descripción
Descripción Física:	XX, 352 p. 208 illus., 84 illus. in color. : online resource.
ISBN:	9781461491262

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