Rheology of Foods - Couverture rigide

Couverture rigide

ISBN 10 : 1851668772 ISBN 13 : 9781851668779

Editeur : Elsevier Science Ltd, 1992

Synopsis

The field of rheology of foods is extensive and a researcher in the field is called upon to interact with a diverse group of scientists and engineers. In arranging this symposium for the AIChE meeting in Chicago in November 1990 the papers were carefully selected to highlight this diversity. All but two of the chapters in this book are based on papers which were presented at this symposium, the additional paper was presented at the Conference on Food Engineering, Chicago, March 1991, and the book opens with an introductory overview. All the papers are peer-reviewed research contributions. The chapters cover a range of applications of food rheology to such areas as food texture, stability, and processing. This volume will be a reference source for workers within this wide and varied field.

Détails de l'édition

• Éditeur: Elsevier Science Ltd
• Date d'édition: 1992
• Langue: anglais
• ISBN 10: 1851668772
• ISBN 13: 9781851668779
• Reliure: Relié
• Nombre de pages: 170
• Éditeur: Borwankar R., Shoemaker C.F.
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible