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Rheology of fluid and semisolid foods principles and applications

By: Material type: TextTextLanguage: English Language Series: Food engineering seriesPublication details: New York Springer Science 2007Edition: 2ndDescription: xv, 481 p. Illustration 24 cmISBN:
  • 9780387709307
  • 9780387709291
Subject(s): DDC classification:
  • 664.07 RAO
Summary: 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
Item type: Lending Books
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Holdings
Item type Current library Collection Call number Status Date due Barcode Item holds
Sheduled Reference Sheduled Reference Technology Library Reference Section Reference Collection 664.07 RAO (Browse shelf(Opens below)) Available 139758
Lending Books Lending Books Technology Library Lending Section Lending Collection 664.07 RAO (Browse shelf(Opens below)) Available 139759
Lending Books Lending Books Technology Library Lending Section Lending Collection 664.07 RAO (Browse shelf(Opens below)) Available 139760
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664.07 POM Food analysis 664.07 POM Food analysis 664.07 RAO Rheology of fluid and semisolid foods 664.07 RAO Rheology of fluid and semisolid foods 664.072 OMA Sensory evaluation of food 664.072 OMA Sensory evaluation of food 664.072 OMA Sensory evaluation of food

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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