Physical Properties of Foods - Couverture souple

Livre 2 sur 24: Food Science Text

Sahin, Serpil; Sumnu, Servet Gülüm

 
9781441921543: Physical Properties of Foods
Couverture souple
ISBN 10 : 1441921540 ISBN 13 : 9781441921543
Editeur : Springer, 2010

Synopsis

This is the first textbook to provide a fundamental understanding of physical properties of foods. It covers information about the most important physical properties of foods by combining the knowledge of food science, physical chemistry, physics and engineering. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality. Each chapter provides examples and problems, which teach students to analyze experimental data to generate practical information.

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À propos de l?auteur

Serpil Sahin and Servet Gülüm Sumnu are Professors at the Middle East Technical University's Department of Food Engineering.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Springer
Date d'édition
2010
Langue
anglais
ISBN 10 
1441921540
ISBN 13 
9781441921543
Reliure
Broché
Nombre de pages
272
Coordonnées du fabricant
non disponible
Personne responsable
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Autres éditions populaires du même titre

9780387307800: Physical Properties of Foods

Edition présentée

ISBN 10 :  038730780X ISBN 13 :  9780387307800
Editeur : Springer-Verlag New York Inc., 2006
Couverture rigide