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Food Microstructures

Un libro in lingua di Morris V. J. (EDT) Groves K. (EDT) edito da Elsevier Science Ltd, 2013

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Understanding and controlling food microstructure is essential for the development of high quality foods with excellent sensory quality. The effect of food structure on food nutritional quality is also a topic of increasing research. This volume reviews best practice techniques, essential developments in food microstructure microscopy and modeling. Contributors cover microstructure and microscopy techniques, part two covers food microstructure, measurement, analysis and modeling.

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