{"product_id":"practical-lab-manual-engineering-properties-of-food-and-dairy-products-english-version","title":"Practical Lab Manual Engineering Properties of Food and Dairy Products (English Version)","description":"\u003cul data-start=\"72\" data-end=\"308\"\u003e\n\u003cli data-start=\"162\" data-end=\"192\"\u003e\n\u003cp data-start=\"164\" data-end=\"192\"\u003e\u003cstrong data-start=\"164\" data-end=\"175\"\u003eAuthor:\u003c\/strong\u003e Er. Mukul Sain\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"193\" data-end=\"234\"\u003e\n\u003cp data-start=\"195\" data-end=\"234\"\u003e\u003cstrong data-start=\"195\" data-end=\"205\"\u003eBrand:\u003c\/strong\u003e Prakhar Goonj Publications\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"235\" data-end=\"262\"\u003e\n\u003cp data-start=\"237\" data-end=\"262\"\u003e\u003cstrong data-start=\"237\" data-end=\"249\"\u003eBinding:\u003c\/strong\u003e Hardcover\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"263\" data-end=\"280\"\u003e\n\u003cp data-start=\"265\" data-end=\"280\"\u003e\u003cstrong data-start=\"265\" data-end=\"275\"\u003ePages:\u003c\/strong\u003e 60\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"281\" data-end=\"308\"\u003e\n\u003cp data-start=\"283\" data-end=\"308\"\u003e\u003cstrong data-start=\"283\" data-end=\"292\"\u003eISBN:\u003c\/strong\u003e 9789389984897\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"310\" data-end=\"313\"\u003e\n\u003cp data-start=\"315\" data-end=\"1130\"\u003e\u003cstrong data-start=\"315\" data-end=\"334\"\u003eAbout the Book:\u003c\/strong\u003e\u003cbr data-start=\"334\" data-end=\"337\"\u003eThe food and dairy processing sector has witnessed tremendous growth, and with it, the importance of food quality and safety has become more critical than ever. This practical lab manual focuses on the engineering properties of food and dairy products, which are vital for ensuring superior quality in production and processing lines. The book covers a wide range of engineering properties, including physical, mechanical, frictional, rheological, aerodynamic, hydrodynamic, electrical, and optical properties, all of which are integral to designing and developing food processing equipment. This manual is not only beneficial for students pursuing careers in the food and dairy industries but also for professionals involved in the development and improvement of food processing technologies.\u003c\/p\u003e","brand":"Prakhar Goonj Publications","offers":[{"title":"Default Title","offer_id":50226281120048,"sku":"DRG.PrakhargunjPub_2334","price":200.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0690\/9968\/4144\/files\/Practical-Lab-Manual-Engineering-Prorerties-Of-Food-And-Dairy-Products.jpg?v=1760676421","url":"https:\/\/www.retailmaharaj.com\/bn\/products\/practical-lab-manual-engineering-properties-of-food-and-dairy-products-english-version","provider":"Retail Maharaj","version":"1.0","type":"link"}