| Microstructural Principles of Food Processing and Engineering 1999 Edition Contributor(s): Aguilera, Jose Miguel (Author), Stanley, David W. (Author) |
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ISBN: 0834212560 ISBN-13: 9780834212565 Publisher: Springer OUR PRICE: $161.49 Product Type: Hardcover Published: September 1999 Annotation: An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates. |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Food Science - General - Cooking | Methods - Canning & Preserving |
| Dewey: 664.07 |
| LCCN: 99031202 |
| Series: Food Engineering |
| Physical Information: 0.93" H x 8.5" W x 11" (2.33 lbs) 432 pages |
