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Physical Properties of Foods

Springer New York,
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The first textbook to provide a fundamental understanding of physical properties of foods. It covers information about the most important physical properties of foods by combining the knowledge of food science, physical chemistry, physics and engineering.

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Titel: Physical Properties of Foods
Autoren/Herausgeber: Serpil Sahin, Servet Gülüm Sumnu
Aus der Reihe: Food Science Text Series
Ausgabe: Softcover reprint of hardcover 1st ed. 2006

ISBN/EAN: 9781441921543

Seitenzahl: 254
Format: 25,4 x 17,8 cm
Produktform: Taschenbuch/Softcover
Gewicht: 522 g
Sprache: Englisch

Serpil Sahin and Servet Gülüm Sumnu are Professors at the Middle East Technical University’s Department of Food Engineering.

This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.

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