Trends in Food Engineering (1)
By: and and and
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- Synopsis
- Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data.
- Copyright:
- 2000
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 347 Pages
- ISBN-13:
- 9781040218280
- Related ISBNs:
- 9781482279085, 9780429181733, 9781566769914, 9780367398538
- Publisher:
- CRC Press
- Date of Addition:
- 02/01/25
- Copyrighted By:
- Taylor & Francis Group, LLC
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Technology
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
- Edited by:
- null Jorge E. Lozano
- Edited by:
- null Cristina Anon
- Edited by:
- null Gustavo V. Barbosa-Canovas
- Edited by:
- null Efren Parada-Arias
Reviews
Other Books
- by Jorge E. Lozano
- by Cristina Añón
- by Efrén Parada-Arias
- by Gustavo V. Barbosa-Cánovas
- in Nonfiction
- in Technology