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.
€77.93
格式 PDF ● 网页 347 ● ISBN 9781482279085 ● 编辑 Cristina Anon & Gustavo V. Barbosa-Canovas ● 出版者 CRC Press ● 发布时间 2000 ● 下载 3 时 ● 货币 EUR ● ID 7243195 ● 复制保护 Adobe DRM
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