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Rheology of fluid and semisolid foods: principles and applications

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Xehetasun bibliografikoak
Egile nagusia:	Rao, M. Anandha (Egilea)
Formatua:	Liburua
Hizkuntza:	ingelesa
Argitaratua:	Nueva York Springer 2007
Edizioa:	2a. ed
Saila:	Food Engineering Series
Gaiak:	TECNOLOGIA DE ALIMENTOS Conservación de alimentos PROCESAMIENTO INDUSTRIAL Reología
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

Antzeko izenburuak

Rheology of fluid and semisolid foods: principles and aplications
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Rheology of fluid and semisolid foods: principles and applications
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Food engineering and process applications
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Theory, determination and control of physical properties of food materials
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Engineering rheology
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Rheology modifiers handbook: practical use and application
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Rheophysics. The deformation and flow of matter
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Rheophysics. The deformation and flow of matter.
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Tecnología del procesado de los alimentos: principios y práctica
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Elementary rheology
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Food: the chemistry of its components
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Food: the chemistry of its components
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Principles of food science
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Fundamentals of new food product development
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Measurements in the rehology of foodstuffs
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Introduction to food process engineering
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Physico chemical aspects of food processing
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Introducción a la ingeniería de los alimentos.
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Food Processing Technology. Principles and Practice.
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Encyclopedia of chemical processing and design, 69, supplement 1
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Phase-state transitions in foods: chemical, structural, and rheological changes
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Manual de química y bioquímica de los alimentos
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Alternativas de procesamiento industrial para berries
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Principios de tectónica
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Rhéophysique: ou comment coule la matiére
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Physical Principles of Food Preservation
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Microwaves in the food processing industry
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