Phase transitions in foods /
Assembling recent research and theories, this book describes the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical chang...
| Основен автор: | Roos, Yrjo H. |
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| Формат: | Електронна книга |
| Език: | English |
| Публикувано: |
San Diego :
Academic Press,
℗♭1995.
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| Серия: |
Food science and technology international series.
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| Предмети: | |
| Онлайн достъп: |
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=210123 |
| Подобни документи: |
Print version::
Phase transitions in foods. |
| Онлайн достъп от Библиотека ”Паница” на Американския университет в България: |
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=210123 |
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| Провери в Paniza Library, AUBG | Сигнатура: |
TP372.5 .R66 1995eb |
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