Physical properties of foods and food processing systems /

This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.

Bibliographic Details

Main Author:	Lewis, M. J.
Corporate Author:	ScienceDirect (Online service)
Format:	eBook
Language:	English
Published:	Cambridge, England : Woodhead Publishing Limited, 2006.
Series:	Woodhead Publishing in food science, technology, and nutrition.
Subjects:	Food. Food > Testing. Food industry and trade. Food Aliments. Aliments > Essais. food. Food industry and trade Food > Testing Electronic books.
Online Access:	Connect to the full text of this electronic book