Food Structure and Behaviour
Language: English
Published by Elsevier Science & Technology, 1987
- Hardcover
- Used
Seller: Better World Books Ltd, Dunfermline, United KingdomBetter World Books Ltd
AbeBooks seller since October 13, 2008
Condition: Used - Good
US$ 85.47
Quantity: 1 available
Add to basketItem description from seller
Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
Seller Inventory # GRP63089643
- Title
- Food Structure and Behaviour
- Publisher
- Elsevier Science & Technology
- Publication year
- 1987
- Condition
- Good
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0121042308
- ISBN 13
- 9780121042301
- Item weight
- 1.391 pounds
- Dimensions
- N/A
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.
Better World Books Ltd
Dunfermline, United Kingdom
AbeBooks seller since October 13, 2008
Shipping rates from United Kingdom to U.S.A.
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