Fr. 406.00

Cristina Anon, Anon Cristina, Gustavo V. Barbosa-Canovas, Barbosa-Canovas Gustavo V., Jorge E. Lozano, Lozano Jorge E....

Trends in Food Engineering

English · Hardback

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Description

Summary

Presents a vision of food engineering, with an emphasis on topics vital to the food industry. This book deals with physical and sensory properties of food. It emphasis on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data.

Product details

Assisted by	Cristina Anon (Editor), Anon Cristina (Editor), Gustavo V. Barbosa-Canovas (Editor), Barbosa-Canovas Gustavo V. (Editor), Jorge E. Lozano (Editor), Lozano Jorge E. (Editor), Efren Parada-Arias (Editor)
Publisher	Taylor and Francis

Languages	English
Product format	Hardback
Released	31.12.2021

EAN	9781566769914
ISBN	978-1-56676-991-4
No. of pages	372
Weight	666 g
Subjects	Natural sciences, medicine, IT, technology > Technology > General, dictionaries Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General, Other technologies and applied sciences, Other technologies & applied sciences

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