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Cristina Anon & Gustavo V. Barbosa-Canovas
Trends in Food Engineering

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Cover of Cristina Anon & Gustavo V. Barbosa-Canovas: Trends in Food Engineering (PDF)

Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data.

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Format PDF ● Pages 347 ● ISBN 9781482279085 ● Editor Cristina Anon & Gustavo V. Barbosa-Canovas ● Publisher CRC Press ● Published 2000 ● Downloadable 3 times ● Currency EUR ● ID 7243195 ● Copy protection Adobe DRM

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