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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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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Add this copy of Phase/State Transitions in Foods: Chemical, Structural, to cart. $160.73, new condition, Sold by Educational Media Centre rated 4.0 out of 5 stars, ships from New Delhi, DELHI, INDIA, published 1998 by CRC Press.
Add this copy of Phase/State Transitions in Foods: Chemical, Structural, to cart. $162.40, new condition, Sold by Educational Media Centre rated 4.0 out of 5 stars, ships from New Delhi, DELHI, INDIA, published 1998 by CRC Press.
Add this copy of Phase/State Transitions in Foods: Chemical, Structural, to cart. $173.57, new condition, Sold by Basi6 International rated 5.0 out of 5 stars, ships from Irving, TX, UNITED STATES, published 1998 by CRC Press.
Add this copy of Phase/State Transitions in Foods: Chemical, Structural, to cart. $174.57, new condition, Sold by Basi6 International rated 5.0 out of 5 stars, ships from Irving, TX, UNITED STATES, published 1998 by CRC Press.
