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Physical Properties of Foods - Bog

- Novel Measurement Techniques and Applications

Bag om Physical Properties of Foods

This book provides a source of critical and readily accessible information on modern techniques for measuring physical parameters affecting food quality and food characterization. The text presents principles and measurement techniques, highlighting the latest quick, low-cost methods and their ability to replace the traditional costly, time-consuming ones. It covers the application of techniques based on a variety of technologies that can be used to classify and differentiate various foods, including fruits, vegetables, cereals, dairy, and meat products.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9781439835364
  • Indbinding:
  • Hardback
  • Sideantal:
  • 420
  • Udgivet:
  • 27. februar 2012
  • Størrelse:
  • 163x241x25 mm.
  • Vægt:
  • 700 g.
  • 8-11 hverdage.
  • 20. november 2024

Normalpris

  • BLACK NOVEMBER

Medlemspris

Prøv i 30 dage for 45 kr.
Herefter fra 79 kr./md. Ingen binding.

Beskrivelse af Physical Properties of Foods

This book provides a source of critical and readily accessible information on modern techniques for measuring physical parameters affecting food quality and food characterization. The text presents principles and measurement techniques, highlighting the latest quick, low-cost methods and their ability to replace the traditional costly, time-consuming ones. It covers the application of techniques based on a variety of technologies that can be used to classify and differentiate various foods, including fruits, vegetables, cereals, dairy, and meat products.

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