Physical properties of foods

This book provides a source of critical and readily accessible information onmodern techniques for measuring physical parameters affecting food quality and food characterization. The text is divided into two parts. The first part presents principles and measurement techniques of the main physical parameters, highlighting the latest techniques and their ability to substitute and differentiate various foods, for example, fruits, vegetables, cereals, oil, forage, meat and meat products, and dairy products. The second part of the text focuseson applications.

• ISBN: 978-1-4398-3536-4
• Editorial: CRC Press
• Encuadernacion: Cartoné
• Páginas: 426
• Fecha Publicación: 01/11/2011
• Nº Volúmenes: 1
• Idioma: Inglés