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Physical Properties of Foods

Author: Serpil Sahin; Servet Gülüm Sumnu
Publisher: New York, NY : Springer, 2006.
Series: Food Science Text Series
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:

The first textbook to provide a fundamental understanding of physical properties of foods. It covers information about the most important physical properties of foods by combining the knowledge of  Read more...

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Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Serpil Sahin; Servet Gülüm Sumnu
ISBN: 9780387308081 0387308083 9780387307800 038730780X
OCLC Number: 762172938
Notes: Chemistry and Materials Science (Springer-11644).
Description: 1 online resource (Online-Datei.).
Contents: Size, Shape, Volume, and Related Physical Attributes.- Rheological Properties of Foods.- Thermal Properties of Foods.- Electromagnetic Properties.- Water Activity and Sorption Properties of Foods.- Surface Properties of Foods.
Series Title: Food Science Text Series
Responsibility: by Serpil Sahin, Servet Gülüm Sumnu.

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"A comprehensive and coherent treatise on most relevant physical properties of foods, Sahin and Sumnu's book presents the reader with an interesting and challenging lecture. While specifically Read more...

 
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