Pore Structure in Food
Language: English
Published by Springer New York Jun 2013, 2013
Series: Book 13 of 43 - SpringerBriefs in Food, Health, and Nutrition
- Softcover
- New
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
AbeBooks seller since January 11, 2012
Condition: New
£ 47.33
Quantity: 2 available
Add to basketItem description from seller
This item is printed on demand - it takes 3-4 days longer - Neuware -The pore structure of foods directly affects the success of such food processes as drying, puffing, freeze-drying, and rehydration. Consequently, the pore structure of foods determines what types of food processes will work best with a particular food. This Brief will first discuss in depth the need to correctly measure the pore structure of foods and then will identify and describe in detail the current methods available to measure food porosity. Finally, it will review the applications of these various methods. 60 pp. Englisch.
Seller Inventory # 9781461473534
- Title
- Pore Structure in Food
- Author
- Zeynep Hicsasmaz
- Publisher
- Springer New York Jun 2013
- Publication year
- 2013
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 10
- 1461473535
- ISBN 13
- 9781461473534
- Item weight
- 108 grams
- Dimensions
- 235x155x4 mm
- Series
- Book 13 of 43: SpringerBriefs in Food, Health, and Nutrition
"Synopsis" may belong to another edition of this title.
BuchWeltWeit Ludwig Meier e.K.
Bergisch Gladbach, Germany
AbeBooks seller since January 11, 2012
Shipping rates from Germany to U.S.A.
| Item | 5 to 15 business days | 5 to 15 business days |
|---|---|---|
| First item | £ 19.76 | £ 19.76 |
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BuchWeltWeit Ludwig Meier e.K.
Germany
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