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A wealth of vital new topics, including microstructure and diffusive wave spectroscopy, have been added to this revised third edition of the authoritative text on rheology in foods, written by one of the world's leading authorities on food engineering.
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A wealth of vital new topics, including microstructure and diffusive wave spectroscopy, have been added to this revised third edition of the authoritative text on rheology in foods, written by one of the world's leading authorities on food engineering.
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- Wydawnictwo: Springer-Verlag New York Inc.
- Kod:
- Rok wydania: 2013
- Język: Angielski
- Oprawa: Twarda
- Liczba stron: 461
- Szerokość opakowania: 0.4 cm
- Wysokość opakowania: 24.1 cm
- Głębokość opakowania: 3.2 cm
- Waga: 842 g
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