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Microstructural Principles of Food Processing and Engineering

Springer US,
213,99 € Lieferbar in 2-3 Tagen


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.


Titel: Microstructural Principles of Food Processing and Engineering
Autoren/Herausgeber: J.M. Aguilera, David W. Stanley
Aus der Reihe: Food Engineering Series
Ausgabe: 2nd ed. 1999

ISBN/EAN: 9780834212565

Seitenzahl: 432
Format: 25,4 x 17,8 cm
Produktform: Hardcover/Gebunden
Gewicht: 1,155 g
Sprache: Englisch - Newsletter
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