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...
محفوظ في:
| المؤلفون الرئيسيون: | , |
|---|---|
| التنسيق: | Livre numérique |
| اللغة: | Anglais |
| منشور في: |
New York, NY :
Springer New York : Springer e-books
[20..].
Cham : Springer Nature |
| سلاسل: | Food Science Texts Series
Food Science Text Series |
| الوصول للمادة أونلاين: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| ملاحظة: |
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 |
جدول المحتويات:
- Size, Shape, Volume, and Related Physical Attributes Rheological Properties of Foods Thermal Properties of Foods Electromagnetic Properties Water Activity and Sorption Properties of Foods Surface Properties of Foods