{ "item_title" : "Math Concepts for Food Engineering", "item_author" : [" Richard W. Hartel", "D. B. Hyslop", "T. a. Howell Jr "], "item_description" : "With numerous problems and solutions, this text builds students' mathematical reasoning skills so that they can achieve a better understanding of food engineering principles. It examines a variety of food engineering elements, including gases, vapors, mass and energy balances, fluid mechanics, and heat and mass transfer. The text also offers a step-by-step breakdown of formulas used in mass, heat, and momentum transfer. This edition contains a new chapter on mass transfer, includes a simple units-conversion page and a mathematical skills screening quiz in the appendices, and uses spreadsheets (available on the publisher's website) to generate practical mathematical tools for applications and solve examples.", "item_img_path" : "https://covers3.booksamillion.com/covers/bam/1/42/005/505/1420055054_b.jpg", "price_data" : { "retail_price" : "68.99", "online_price" : "68.99", "our_price" : "68.99", "club_price" : "68.99", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }

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