Crystallization in Foods (Food Engineering Series)

Buy Now:
Amazon.com
Price:
$214.06
By:
Springer
  • New information on how and why crystals form in foods, how these crystals affect the taste, texture, shelf life, freezing, and storage of these foods. Organized according the process of crystal formation, aiming to show how this information can be used to control crystallization in foods. DLC: Food.
  • Author:
    Richard W. Hartel
    Binding:
    Hardcover
    Dewey Decimal Number:
    664
    EAN:
    9780834216341
    Edition:
    1st
    ISBN:
    0834216345
    Label:
    Springer
    Languages:
    English
    List Price:
    $185.00
    Manufacturer:
    Springer
    Number Of Items:
    1
    Number Of Pages:
    323
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2001-03-31
    Publisher:
    Springer
    Studio:
    Springer
    Title:
    Crystallization in Foods (Food Engineering Series)

Comments

To post comments, simply sign up and become a member!