Physical Properties
Physical Properties
Applications and Effects on Processing Foods and Biological Materials
Contenu
This book provides essential information on the fundamental principles of physical properties of agricultural materials as a whole and as ingredients for foods. It discusses their implication on product quality as engineering material. The chapters provide detailed discussions of current research and development of modern equipment and instrumentation as they apply to physical property measurement and determination methodologies. The book can be used as a textbook for food science and biological engineering students and as a reference for food product developers.
Informations bibliographiques
janvier 2026, env. 304 Pages, Contemporary Food Engineering, Anglais
Taylor and Francis
978-1-4665-9027-4