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

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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 ● Halaman-halaman 347 ● ISBN 9781482279085 ● Penyunting Cristina Anon & Gustavo V. Barbosa-Canovas ● Penerbit CRC Press ● Diterbitkan 2000 ● Muat turun 3 kali ● Mata wang EUR ● ID 7243195 ● Salin perlindungan Adobe DRM

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Cristina Anon Gustavo V. Barbosa-Canovas Jorge E. Lozano Efrén Parada-Arias

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