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Trends in Food Engineering (e-bog) af -
Parada-Arias, Efren (redaktør)

Trends in Food Engineering e-bog

546,47 DKK (inkl. moms 683,09 DKK)
Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data.
E-bog 546,47 DKK
Kan læses i vores apps til iPhone/iPad og Android.
Forfattere Parada-Arias, Efren (redaktør)
Forlag CRC Press
Udgivet 7 juni 2000
Længde 347 sider
Genrer Food and beverage technology
Sprog English
Format pdf
Beskyttelse LCP
ISBN 9781482279085

Beskrivelse

Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data.