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Phase / State Transitions in Foods, Chemical,Structural and Rheological Changes Rao 1. izdevums
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Phase / State Transitions in Foods, Chemical,Structural and Rheological Changes
Rao
"Covers the basic and applied principles of phase/state transitions and analyzes their impact on chemical, physical, and rheological changes occurring in food during processing, preservation, and storage-offering practical insights on the most effective ways to move product development forward. Provides a fundamental understanding of transition phenomena, food components, and products, and unit operations. "
408 pages, illustrations
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 1998. gada 1. maijs |
| ISBN13 | 9780824701796 |
| Izdevēji | Taylor and Francis |
| Lapas | 408 |
| Izmēri | 150 × 220 × 20 mm · 675 g |
| Valoda | Angļu |
| Redaktors | Hartel, Richard W. |
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