Phase/State Transitions in Foods, Chemical,Structural and Rheological Changes(Ift Basic Symposium)

食品加工技术

售   价:
2331.00
发货周期:预计5-7周发货
作      者
Rao
出  版 社
出版时间
1998年05月27日
装      帧
精装
ISBN
9780824701796
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页      码
408
开      本
8-1/2 x 11
语      种
英文
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图书简介
"Covers the basic and applied principles of phase/state transitions and analyzes their impact on chemical, physical, and rheological changes occurring in food during processing, preservation, and storage-offering practical insights on the most effective ways to move product development forward. Provides a fundamental understanding of transition phenomena, food components, and products, and unit operations. "
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