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Phase / State Transitions in Foods, Chemical,Structural and Rheological Changes Rao 1st edition
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Phase / State Transitions in Foods, Chemical,Structural and Rheological Changes
Rao
"Covers the basic and applied principles of phase/state transitions and analyzes their impact on chemical, physical, and rheological changes occurring in food during processing, preservation, and storage-offering practical insights on the most effective ways to move product development forward. Provides a fundamental understanding of transition phenomena, food components, and products, and unit operations. "
408 pages, illustrations
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | May 1, 1998 |
| ISBN13 | 9780824701796 |
| Publishers | Taylor and Francis |
| Pages | 408 |
| Dimensions | 150 × 220 × 20 mm · 675 g |
| Language | English |
| Editor | Hartel, Richard W. |
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