Engineering Properties Foods (35 results)
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Seller: BookAddiction (IOBA, IBooknet), Canterbury, United KingdomBookAddiction (IOBA, IBooknet)
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Hardcover. Condition: Good. Dust Jacket Condition: N/A. viii, 398pp. Laminated paper-covered boards. 8vo. Sun-faded, lightly rubbed corners and spine ends, slightly cocked, shelf number label on spine. Lender's rubber stamps on top and fore text block edges. Lender's stamps, security device and markings on endpapers and copyrigh…t page. Otherwise internally neat, clean, bright and tight.
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gebundene Ausgabe. Condition: Gut. 398 Seiten Das hier angebotene Buch stammt aus einer teilaufgelösten Bibliothek und kann die entsprechenden Kennzeichnungen aufweisen (Rückenschild, Instituts-Stempel.); der Buchzustand ist ansonsten ordentlich und dem Alter entsprechend gut. In ENGLISCHER Sprache. Sprache: Englisch Gewicht in…Gramm: 745.
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Hard Cover. Condition: Good. No Jacket. First Edition. From an academic library with the usual stamps etc. This item is heavy and will attract postal surcharges. OX2805.
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Published by CRC Press, 2016
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Published by CRC Press, 2016
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Published by CRC Press, 2016
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Published by CRC Press, 2016
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Published by CRC Press, 2016
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Published by CRC Press 2012-02-27, 2012
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Hardcover. Condition: New.
Engineering Properties of Foods
Rao, M. A. (EDT); Rizvi, Syed S.h. (EDT); Datta, Ashim K. (EDT); Ahmed, Jasim (EDT)
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Engineering Properties of Foods
Rao, M. A. (EDT); Rizvi, Syed S.h. (EDT); Datta, Ashim K. (EDT); Ahmed, Jasim (EDT)
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Engineering Properties of Foods
Rao, M. A. (EDT); Rizvi, Syed S.h. (EDT); Datta, Ashim K. (EDT); Ahmed, Jasim (EDT)
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Seller: moluna, Greven, Germanymoluna
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Gebunden. Condition: New. M.A. Rao is a professor emeritus of food engineering at Cornell University, Ithaca, New York. He focuses his research on the measurement and interpretation of rheological properties of foods. Many original articles, reviews, and book cha.
Engineering Properties of Foods
Rao, M. A. (EDT); Rizvi, Syed S.h. (EDT); Datta, Ashim K. (EDT); Ahmed, Jasim (EDT)
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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Condition: New. pp. 812 4th Edition.
Language: English
Published by CRC Press, 2012
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Condition: Very Good. 3rd. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
Language: English
Published by CRC Press, 2012
- Hardcover
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Condition: Very Good. 3rd. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
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- Hardcover
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Buch. Condition: Neu. Neuware - It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved…for pasteurization of food by the Food and Drug Administration. Kinetic data related to HPP have proven important for validation of pressure-assisted pasteurization. Due to these developments, three new chapters have been added to the Fourth Edition: - Food Microstructure Analysis - Glass Transition in Foods - Kinetics and Process Design for High-Pressure Processing The text focuses on elucidating the engineering aspects of food properties and their variations, supplemented by representative data. Chapters have been updated and revised to include recent developments. The book presents data on physical, chemical, and biological properties, illustrating their relevance and practical importance. The topics range from surface properties, rheological properties, and thermal properties to thermodynamic, dielectric, and gas exchange properties. The chapters follow a consistent format for ease of use. Each chapter contains an introduction, food property definition, measurement procedure, modeling, representative data compilation, and applications.
