Phase Transitions in Foods

Roos, Yrjo Henr

Ouvrage indisponible

Éditeur
Academic Press Inc
Pages
360
Parution
juin 1995
Format
Cartonné
Langue
Anglais
Dimensions
235 × 165 × 23 cm
EAN
9780125953405
  • Résumé

Describes phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. This book covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of changes.
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