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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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 non-thermal processing, and micro-structural properties of foods
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Add this copy of Engineering Properties of Foods to cart. $282.49, new condition, Sold by Booksplease rated 4.0 out of 5 stars, ships from Southport, MERSEYSIDE, UNITED KINGDOM, published 2014 by CRC Press.
Add this copy of Engineering Properties of Foods to cart. $355.19, like new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 2014 by CRC Press.
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Add this copy of Engineering Properties of Foods to cart. $390.04, new condition, Sold by Revaluation Books rated 4.0 out of 5 stars, ships from Exeter, DEVON, UNITED KINGDOM, published 2014 by CRC Pr I Llc.