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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.
Undertitel
Principles and Applications
Författare
M. Anandha Rao
Upplaga
Third Edition 2014
ISBN
9781489978813
Språk
Engelska
Vikt
310 gram
Utgivningsdatum
2016-09-17
Sidor
461