Phase transitions in foods
"Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticiz...
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| Formato: | Libro |
| Idioma: | English |
| Publicado: |
Amsterdam
Elsevier
[2016]
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| Edición: | Second Edition. |
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