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Trends in Food Engineering Jorge E. Lozano 第1 版
Trends in Food Engineering
Jorge E. Lozano
Presents a vision of food engineering, with an emphasis on topics vital to the food industry. This book deals with physical and sensory properties of food. It emphasis on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data.
347 pages, Illustrations
| メディア | 書籍 Hardcover Book (ハードカバー付きの本) |
| リリース済み | 2000年6月7日 |
| ISBN13 | 9781566769914 |
| 出版社 | Taylor & Francis Inc |
| ページ数 | 372 |
| 寸法 | 152 × 229 × 25 mm · 658 g |
| 言語 | 英語 |
| 編集者 | Anon, Cristina |
| 編集者 | Barbosa-Canovas, Gustavo V. |
| 編集者 | Lozano, Jorge E. |
| 編集者 | Parada-Arias, Efren |
![Cover for Jorge E. Lozano · Fruit Manufacturing: Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance - Food Engineering Series (Hardcover Book) [2006 edition] (2006)](https://imusic.b-cdn.net/images/item/original/148/9780387306148.jpg?jorge-e-lozano-2006-fruit-manufacturing-scientific-basis-engineering-properties-and-deteriorative-reactions-of-technological-importance-food-engineering-series-hardcover-book&class=scaled&v=1410291662)
