Bibliography
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4th Ed., Oxford University Press, London, 1967.
Charm, Stanley E., Fundamentals of Food Engineering, Avi
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Felder, Richard M. and Ronald W. Rousseau, Elementary Principles of
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Janson, Lee W., Ph.D., Brew Chem 101: The Basics of Homebrewing
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Nichols, H. L. Jr., Cooking with Understanding, North Castle
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Perry, Robert H. and Don W. Green, Perry's Chemical Engineers'
Handbook, 6th Ed., McGraw-Hill Book Company, New York, 1984.
Smith, J. M. and H. C. Van Ness, Introduction to Chemical
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Treybal, Robert E., Mass-Transfer Operations, 3rd Ed.,
McGraw-Hill, Inc., New York, 1980.
[Introduction |
Kinetics |
Heat Transfer |
Mass Transfer |
Bibliography]
This project was funded in part by the National Science Foundation and
is advised by Dr. Masel and
Dr. Blowers at the
University of Illinois.