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Phase/State Transitions in Foods, Chemical,Structural and Rheological Changes


ISBN10: 824701798
ISBN13: 9780824701796

Publisher: CRC Press

Price: $199.95
Pages: 408
Publish date: May 1998

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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