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Rheology of fluid and semisolid foods principles and applications
Material type:
TextLanguage: English Language Series: Food engineering seriesPublication details: New York Springer Science 2007Edition: 2ndDescription: xv, 481 p. Illustration 24 cmISBN: - 9780387709307
- 9780387709291
- 664.07 RAO
Lending Books
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | Item holds | |
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Sheduled Reference
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Technology Library Reference Section | Reference Collection | 664.07 RAO (Browse shelf(Opens below)) | Available | 139758 | |||
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Lending Books
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Technology Library Lending Section | Lending Collection | 664.07 RAO (Browse shelf(Opens below)) | Available | 139759 | |||
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Lending Books
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Technology Library Lending Section | Lending Collection | 664.07 RAO (Browse shelf(Opens below)) | Available | 139760 |
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| 664.07 FOO Food safety management | 664.07 MEI Sensory evaluation techniques | 664.07 POM Food analysis | 664.07 RAO Rheology of fluid and semisolid foods | 664.072 OMA Sensory evaluation of food | 664.1 ADV Advances in food authenticity testing | 664.5 AFO Chocolate science and technology |
The second edition of this fascinating work takes readers from the basics right up to the complexities of this crucial topic area in food science. It examines the concepts needed to characterize
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