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Trends in Food Engineering Jorge E. Lozano 1. izdevums
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Trends in Food Engineering
Jorge E. Lozano
Presents a vision of food engineering, with an emphasis on topics vital to the food industry. This book deals with physical and sensory properties of food. It emphasis on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data.
347 pages, Illustrations
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 2000. gada 7. jūnijs |
| ISBN13 | 9781566769914 |
| Izdevēji | Taylor & Francis Inc |
| Lapas | 372 |
| Izmēri | 152 × 229 × 25 mm · 658 g |
| Valoda | Angļu |
| Redaktors | Anon, Cristina |
| Redaktors | Barbosa-Canovas, Gustavo V. |
| Redaktors | Lozano, Jorge E. |
| Redaktors | Parada-Arias, Efren |
Vairāk no Jorge E. Lozano
Rādīt visu![Cover for Jorge E. Lozano · Fruit Manufacturing: Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance - Food Engineering Series (Hardcover Book) [2006 edition] (2006)](https://imusic.b-cdn.net/images/item/original/148/9780387306148.jpg?jorge-e-lozano-2006-fruit-manufacturing-scientific-basis-engineering-properties-and-deteriorative-reactions-of-technological-importance-food-engineering-series-hardcover-book&class=scaled&v=1410291662)
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