Physical properties of foods
Understanding the physical properties of foods is important as they are used in process design, product and process optimization, product development, food quality control and food process modeling. This book provides a fundamental understanding of physical properties of foods. Basic definitions and...
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| Principais autores: | , |
|---|---|
| Formato: | Livre numérique |
| Idioma: | Anglais |
| Publicado em: |
New York, NY :
Springer New York : Springer e-books
[20..].
Cham : Springer Nature |
| coleção: | Food Science Texts Series
Food Science Text Series |
| Acesso em linha: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Nota: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Physical properties of foods, Serpil Sahin, Servet Gülüm Sumnu, New York, Springer, 2006, 1 vol. (257 p.), Food science text series, 0-387-30780-X |