Items related to Food Structure and Behaviour (Food Science and Technology)
Synopsis
Contributors.
Preface.
Gels and Networks in Practice and Theory, S.F. Edwards, P.J. Lillford, and J.M.V. Blanshard.
The Application of Network Theory to Food Systems, A.H. Clark.
General Principles of Crystallization, J. Garside.
Ice Crystallization and its Control in Frozen-Food Systems, J.M.V. Blanshard and F. Franks.
Fat Crystallization, P. Walstra.
Physical Principles of Emulsion Science, P. Walstra.
Kinetic Aspects of Food Emulsion Behaviour, D.F. Darling.
The Basic Principles of Mechanical Failure in Biological Systems, A.G. Atkins.
The Fracture Behaviour of Meat-A Cast Study, P.P. Purslow.
Modelling of Heat and Mass Transfer in Foodstuffs, P.B. Johns and S.H. Pulko.
The Nature and Significance of Heat and Mass Transfer Processes in Foodstuffs, D. Burfoot.
Flabour Release-Elusive and Dynamic, P.B. McNulty.
Rheology Structure and Food Processing, P. Richmond and A.C. Smith.
Index.
"synopsis" may belong to another edition of this title.
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Food Structure and Behaviour
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Elsevier Science & Technology, 1987
ISBN 10: 0121042308
ISBN 13: 9780121042301
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Food structure and behaviour.
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23 cm. original cloth, gilt. xii,292 pp. ills, diagrams. references. index. "Food Science and Technology, A series of monographs". -(library label on first endpaper, library stamp on title, otherwise very good). 777g. Seller Inventory # 69986
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Food Structure and Behaviour (Food Science and Technology)
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