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Crystallization in Foods Food Engineering Series - Richard W Hartel
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Richard W Hartel:
Crystallization in Foods Food Engineering Series - gebunden oder broschiert

ISBN: 0834216345

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[EAN: 9780834216341], Neubuch, [PU: Springer], RICHARD W HARTEL,TEXTBOOKS,CANNING AND PRESERVING,FOOD SCIENCE, Science|Crystallography, Technology|Food Science, Cooking|General, Hardcover. 326 pages. Dimensions: 9.2in. x 6.1in. x 0.8in.In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the first publication to focus specifically on this process as it applies to food, Crystallization in Foods covers fundamental principles in ice, sugar, and lipid crystallization, and their applications. Drawing on examples throughout of the practical use and impact of crystallization on food structure, texture, and quality; and enhanced with numerous equations and illustrations, Crystallization in Foods is a valuable resource for food engineers and other scientists working with crystallization in foods, particularly in the dairy, confectionery, frozen foods, and baked goods industries. In addition, this book may be of interest to scientists and other professionals in the personal care and cosmetics industry, which shares some of the same quality and texture concerns as the food industry. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN.

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Crystallization in Foods (Hardback) - gebunden oder broschiert

2001, ISBN: 0834216345

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[EAN: 9780834216341], Nieuw boek, [SC: 1.17], [PU: Aspen Publishers Inc.,U.S., United States], Science|Crystallography, Technology|Food Science, Cooking|General, Language: English . Brand New Book ***** Print on Demand *****.In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the first publication to focus specifically on this process as it applies to food, Crystallization in Foods covers fundamental principles in ice, sugar, and lipid crystallization, and their applications. Drawing on examples throughout of the practical use and impact of crystallization on food structure, texture, and quality; and enhanced with numerous equations and illustrations, Crystallization in Foods is a valuable resource for food engineers and other scientists working with crystallization in foods, particularly in the dairy, confectionery, frozen foods, and baked goods industries. In addition, this book may be of interest to scientists and other professionals in the personal care and cosmetics industry, which shares some of the same quality and texture concerns as the food industry.

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[SR: 753581], Gebundene Ausgabe, [EAN: 9780834216341], Springer, Springer, Book, [PU: Springer], Springer, 64097011, Einmachen & Einkochen, 64085011, Kochen & Genießen, 54071011, Genres, 52044011, Fremdsprachige Bücher, 56522011, Lebensmittelwissenschaft, 56517011, Agrarwissenschaften, 56047011, Wissenschaft, 54071011, Genres, 52044011, Fremdsprachige Bücher, 56441011, Technologie, 56447011, Erneuerbare Energien, 56448011, Innovationen, 1320311031, Nachschlagewerke, 56444011, Nanotechnologie, 56449011, Philosophie der Technologie, 56445011, Risiken, 56446011, Sicherheit & Gesundheit, 273011011, Soziale Aspekte, 54518011, Technisches Denken & Schreiben, 56451011, Technologie & Gesellschaft, 56211011, Technologiegeschichte, 56442011, Zukunftsforschung, 56047011, Wissenschaft, 54071011, Genres, 52044011, Fremdsprachige Bücher

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Details zum Buch
Crystallisation in Foods
Autor:

Hartel, Richard W.

Titel:

Crystallisation in Foods

ISBN-Nummer:

In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the first publication to focus specifically on this process as it applies to food, Crystallization in Foods covers fundamental principles in ice, sugar, and lipid crystallization, and their applications. Drawing on examples throughout of the practical use and impact of crystallization on food structure, texture, and quality; and enhanced with numerous equations and illustrations, Crystallization in Foods is a valuable resource for food engineers and other scientists working with crystallization in foods, particularly in the dairy, confectionery, frozen foods, and baked goods industries. In addition, this book may be of interest to scientists and other professionals in the personal care and cosmetics industry, which shares some of the same quality and texture concerns as the food industry.

Detailangaben zum Buch - Crystallisation in Foods


EAN (ISBN-13): 9780834216341
ISBN (ISBN-10): 0834216345
Gebundene Ausgabe
Taschenbuch
Erscheinungsjahr: 2002
Herausgeber: Springer-Verlag GmbH
336 Seiten
Gewicht: 0,666 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 03.06.2007 21:50:30
Buch zuletzt gefunden am 08.01.2017 22:51:05
ISBN/EAN: 0834216345

ISBN - alternative Schreibweisen:
0-8342-1634-5, 978-0-8342-1634-1


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