Trends in Food Engineering
Taylor & Francis Inc, 2000
437,75 €On orderDelivery: 2-3 weeks
Presents a vision of food engineering, with an emphasis on topics vital to the food industry. This book deals with physical and sensory properties of food. It emphasis on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data.
- ISBN-13
- 9781566769914
- ISBN-10
- 1566769914
- Publisher
- Taylor & Francis Inc
- Year
- 2000
- Publication date
- 2000-06-07
- Pages
- 372
- Dimensions
- 229x152x
- Weight
- 658