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Rheology and Fracture Mechanics of Foods
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The mechanical properties of food play an important role during manufacturing, storage, handling, and last but not least, during consumption. For an adequate understanding of the mechanical properties of liquid, liquid-like, soft solid, and solid foods, a basic understanding of relevant aspects of rheology and fracture mechanics is essential. Focus
- Forfatter
- Ton van Vliet
- ISBN
- 9781040061886
- Språk
- Engelsk
- Utgivelsesdato
- 5.9.2013
- Forlag
- CRC PRESS
- Tilgjengelige elektroniske format
- Epub - Adobe DRM
- Les e-boka her
- E-bokleser i mobil/nettbrett
- Lesebrett
- Datamaskin
