$69.99
Taxes may apply at checkout.
This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.
Food Physics
Food Process Engineering Principles and Data
Physical-Chemical Properties of Foods
Physicochemical Aspects of Food Engineering and Processing
Soft Matter in Foods
Physical Chemistry of Foods
Advanced Technologies for Physical Properties Measurement of Food and its Processing
Food Powders Properties and Characterization
Physical Properties of Foods
Introduction to the Physical Chemistry of Foods
Food Proteins and Their Applications
Practical Applications of Physical Chemistry in Food Science and Technology
Send anonymous feedback
Thank you! Your feedback has been sent.