Trends in Food Engineering Food Preservation Technology series
Guardado en:
| Formato: | Libro |
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| Lenguaje: | español |
| Publicado: |
Pennylvania, U.S.A :
Technomic,
2000.
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| Materias: | |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
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Tabla de Contenidos:
- Structure Property Relationshisps in Foods
- Phiysical and Microctural Properties of Frozen Gelatinized Starch Suspensions
- Correlation between Physico-Chemical and Sensory
- Psychophysical Methods Applied to the Investigation
- Sensory and Instrumental Meusures of Viscosity
- Food Composites
- Thermal Properties and State Diagrams of Fruits and Vegetables by DSC
- A Thermorheological Model
- Advences in Food Processing
- Engineering Trends
- Evalution Of Freezing and Thawing
- Minimal Processing of Fruits and Vegetebles
- A review of Nonthermal Technologies
- Gelation of Soybean Proteins at Acidic PH.