Phase/State Transitions in Foods, Chemical,Structural and Rheological ChangesAuthor:
Publisher: CRC Press
Publish date: mayo 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.
página de índice