Food mixing : principles and applications /
"The mixing of liquids, solids and gases is one of the most common unit operations in the food industry. Mixing increases the homogeneity of a system by reducing non-uniformity or gradients in composition, properties or temperature. Secondary objectives of mixing include control of rates of hea...
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| Format: | eBook |
| Language: | English |
| Published: |
Chichester, U.K. ; Ames, Iowa :
Wiley-Blackwell,
2009.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
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