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Servng as an introduction to the physical properties of foods and the physics involved in food processing, this book provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for doing food processing calculations. The density of Golden Delicious apples, the porosity of rape seed, the hardness of spaghetti, the viscosity of custard or the diffusion rate of sulphur dioxide into fresh vegetables are examples of the properties which can be found or calculated with the help of this book and its list of references. Some experimental methods are also described, helping to provide answers where data is not readily avaiable.
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An excellent choice as a textbook., Food Technology
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Book Description Taylor & Francis Ltd, 1990. Condition: Good. Ships from the UK. Shows some signs of wear, and may have some markings on the inside. Seller Inventory # GRP96836543
Book Description Ellis Horwood, 1990. Condition: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. In fair condition, suitable as a study copy. Seller Inventory # 4225058