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Ton van Vliet
Rheology and Fracture Mechanics of Foods [PDF ebook]

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Portada de Ton van Vliet: Rheology and Fracture Mechanics of Foods (PDF)

The mechanical properties of food play an important role during manufacturing, storage, handling, and last but not least, during consumption. For an adequate understanding of the mechanical properties of liquid, liquid-like, soft solid, and solid foods, a basic understanding of relevant aspects of rheology and fracture mechanics is essential. Focus

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Idioma Inglés ● Formato PDF ● Páginas 363 ● ISBN 9781439897973 ● Editorial CRC Press ● Publicado 2013 ● Descargable 3 veces ● Divisa EUR ● ID 7127062 ● Protección de copia Adobe DRM

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