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Examining the role of engineering in the delivery of quality consumer products, this expansive resource covers the development and design of procedures, equipment, and systems utilized in the production and conversion of raw materials into food and nonfood consumer goods. With nearly 2000 photographs, tables, equations, and figures including 128 color figures the book emphasizes and illustrates the various engineering processes associated with the production of materials with agricultural origin. Featuring more than 200 entries and 3600 references, this is the largest and most comprehensive guide on raw production technology.
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