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Rheology of Fluid, Semisolid, and Solid Foods
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Rheology of Fluid, Semisolid, and Solid Foods

A wealth of vital new topics, including microstructure and diffusive wave spectroscopy, have been added to this revised third edition of the authoritative text on rheology in foods, written by one of the world's leading authorities on food engineering.
Undertittel
Principles and Applications
Opplag
Third Edition 2014
ISBN
9781489978813
Språk
Engelsk
Vekt
310 gram
Utgivelsesdato
17.9.2016
Antall sider
461