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Condition: As New. Unread book in perfect condition.
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Pore Structure in Food : Simulation, Measurement and Applications
Book 13 of 43: SpringerBriefs in Food, Health, and NutritionSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Pore Structure in Food : Simulation, Measurement and Applications
Book 13 of 43: SpringerBriefs in Food, Health, and NutritionSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition.
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Paperback. Condition: Brand New. 55 pages. 9.25x6.25x0.25 inches. In Stock.
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Pore Structure in Food
Book 13 of 43: SpringerBriefs in Food, Health, and NutritionLanguage: English
Published by Springer New York, Springer US Jun 2013, 2013
ISBN 10: 1461473535 ISBN 13: 9781461473534
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. 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. ¿Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 60 pp. Englisch.
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Pore Structure in Food : Simulation, Measurement and Applications
Book 13 of 43: SpringerBriefs in Food, Health, and NutritionLanguage: English
Published by Springer New York, Springer US, 2013
ISBN 10: 1461473535 ISBN 13: 9781461473534
Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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.
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Pore Structure in Food
Book 13 of 43: SpringerBriefs in Food, Health, and NutritionLanguage: English
Published by Springer New York Jun 2013, 2013
ISBN 10: 1461473535 ISBN 13: 9781461473534
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. 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.
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Kartoniert / Broschiert. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 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.
