Autor:	Efren Parada-Arias, Gustavo V. Barbosa-Cánovas, Cristina Anon, Jorge E. Lozano
Rok vydání:	2000
Předmět:	Engineering Food industry business.industry Food rheology Section (typography) Marketing business
Popis:	Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f7152bab9ec7e8a82d1429a78f0f9bcf https://doi.org/10.1201/9781482279085 Zobrazit plný text záznamu