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Physical Properties of Foods - Food Science Text Series Serpil Sahin 2006 edition
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Physical Properties of Foods - Food Science Text Series
Serpil Sahin
The first textbook to provide a fundamental understanding of physical properties of foods. It covers information about the most important physical properties of foods by combining the knowledge of food science, physical chemistry, physics and engineering.
254 pages, 53 black & white tables, biography
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 24 de mayo de 2006 |
| ISBN13 | 9780387307800 |
| Editores | Springer-Verlag New York Inc. |
| Páginas | 254 |
| Dimensiones | 178 × 254 × 15 mm · 680 g |
| Lengua | Inglés |
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