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 to cart. $62.52, like new condition, Sold by Media Smart rated 3.0 out of 5 stars, ships from Hawthorne, CA, UNITED STATES, published 1998 by Taylor & Francis Group.
Add this copy of Phase/State Transitions in Foods, Chemical, Structural to cart. $98.36, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Santa Clarita, CA, UNITED STATES, published 1998 by CRC Press.
