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Crystallization in Foods - Food Engineering Series Richard W. Hartel 2001 edition
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Crystallization in Foods - Food Engineering Series
Richard W. Hartel
Focusing on the process of crystallization as it applies to food, this book covers fundamental principles in ice, sugar, and lipid crystallization, and their applications. It is suitable for food engineers and other scientists working with crystallization in foods, particularly in the dairy, confectionery, frozen foods, and baked goods industries.
336 pages, biography
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 31 de marzo de 2001 |
| ISBN13 | 9780834216341 |
| Editores | Aspen Publishers Inc.,U.S. |
| Páginas | 336 |
| Dimensiones | 156 × 234 × 19 mm · 644 g |
| Lengua | Inglés |
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