-
Anglický jazyk
Microstructural Principles of Food Processing and Engineering
Autor: David W. Stanley
An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details... Viac o knihe
Na objednávku, dodanie 2-4 týždne
148.49 €
bežná cena: 164.99 €
O knihe
An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.
- Vydavateľstvo: Springer US
- Rok vydania: 1999
- Formát: Hardback
- Rozmer: 260 x 183 mm
- Jazyk: Anglický jazyk
- ISBN: 9780834212565
Nemecký jazyk 
