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Trends in Food Engineering
Jorge E. Lozano
Presents a vision of food engineering, with an emphasis on topics vital to the food industry. This book deals with physical and sensory properties of food. It emphasis on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data.
347 pages, Illustrations
| Medij | Knjige Hardcover Book (Knjiga s trdim hrbtom in platnicami) |
| Izdano | 7. junija 2000 |
| ISBN13 | 9781566769914 |
| Založniki | Taylor & Francis Inc |
| Strani | 372 |
| Dimenzije | 152 × 229 × 25 mm · 658 g |
| Jezik | Angleščina |
| Urednik | Anon, Cristina |
| Urednik | Barbosa-Canovas, Gustavo V. |
| Urednik | Lozano, Jorge E. |
| Urednik | Parada-Arias, Efren |
![Cover for Jorge E. Lozano · Fruit Manufacturing: Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance - Food Engineering Series (Hardcover Book) [2006 edition] (2006)](https://imusic.b-cdn.net/images/item/original/148/9780387306148.jpg?jorge-e-lozano-2006-fruit-manufacturing-scientific-basis-engineering-properties-and-deteriorative-reactions-of-technological-importance-food-engineering-series-hardcover-book&class=scaled&v=1410291662)
