Phase Transitions in Foods
- Binding: Hardcover
- Publisher: Academic Press
- Publish date: 06/01/1995
Description:
This book describes important phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. Covering the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability and rates of changes, this volume brings together the most recent research and theories in the area of phase and state transitions in foods.
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Product notice
Returnable at the third party seller's discretion and may come without consumable supplements like access codes, CD's, or workbooks.
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$111.78
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