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Více informací o knize Microstructural Principles of Food Processing and Engineering

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Anotace knihy

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.

Parametry knihy

Zařazení knihy Knihy v angličtině Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Plný název: Microstructural Principles of Food Processing and Engineering
• Autor: José Miguel Aguilera, David W. Stanley
• Jazyk: Angličtina
• Vazba: Pevná
• Počet stran: 432
• EAN: 9780834212565
• ISBN: 0834212560
• ID: 03612986
• Nakladatelství: Aspen Publishers Inc.,U.S.
• Hmotnost: 1160 g
• Rozměry: 254 × 178 × 24 mm
• Datum vydání: 30. September 1999

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