Pore Structure in Food

Language: English

Published by Springer, Springer Jun 2013, 2013

1461473535 / 9781461473534

Series: Book 13 of 43 - SpringerBriefs in Food, Health, and Nutrition

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This item is printed on demand - Print on Demand Titel. Neuware -The pore structure of foods directly affects the success of such food processes as drying, puffing, freeze-drying, and rehydration. Consequently, the pore structure of foods determines what types of food processes will work best with a particular food. This Brief will first discuss in depth the need to correctly measure the pore structure of foods and then will identify and describe in detail the current methods available to measure food porosity. Finally, it will review the applications of these various methods. ¿Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 60 pp. Englisch.

Seller Inventory # 9781461473534

Title
Pore Structure in Food
Author
Alper Gueven
Publisher
Springer, Springer Jun 2013
Publication year
2013
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
1461473535
ISBN 13
9781461473534
Item weight
108 grams
Dimensions
235x155x4 mm
Series
Book 13 of 43: SpringerBriefs in Food, Health, and Nutrition

buchversandmimpf2000

Emtmannsberg, BAYE, Germany

5-star seller

AbeBooks seller since January 23, 2017

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Impressum Thorsten Retsch Buchversand Mimpf2000 Oberölschnitz 16 95517 Emtmannsberg Deutschland Telefon: 09209-2023188 Email: mimpf2000@online.de USt-ID-Nr.: DE 235096871 Wir führen gebrauchte Bücher aus allen Sparten der Literatur

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