Food Properties Handbook (Contemporary Food Science).pdf
Read online or download a free book: Food Properties Handbook (Contemporary Food Science)
Publisher: CRC Press (31 Aug. 1995)
By: M. Shafiur Rahman (Author)
Book format: pdf doc docx mobi djvu epub ibooks (*An electronic version of a printed book that can be read on a computer or handheld device designed specifically for this purpose.)
This is the first definitive source of data on physical, thermal, and thermodynamic properties of foods. You can solve your problems in food processing, preservation, process design and control, product development, stability determination, and sensory analysis. With this important new book you can access both theoretical and practical data on properties measurement, discover how to apply the data to your specific problems, and make more accurate predictions.
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