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Engineering properties of foods

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Engineering Properties of Foods - Rao, M a (Editor), and Rizvi, Syed S H (Editor), and Datta, Ashim K (Editor)
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Through three editions, this has been the must-have resource on food properties and their variations. The book defines food properties and the necessary theoretical background for each. It also evaluates the usefulness of each property in the design and operation of important food processing equipment. This new edition addresses advanced knowledge of food properties by providing the latest developments in the field. It offers three new chapters covering glass transition temperature pertaining to food, kinetics related to ...

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Engineering Properties of Foods 2014, CRC Press, Oxford

ISBN-13: 9781466556423

4th edition

Hardcover