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· 제목 : Microstructural Principles of Food Processing and Engineering (Hardcover, 2, 1999) 
· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9780834212565
· 쪽수 : 432쪽
· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9780834212565
· 쪽수 : 432쪽
목차
Examining Food Microstructure. Image Analysis. Fundamentals of Structuring: Polymer, Colloid, and Materials Science. Microstructural Components and Food Assemblies. Food Structuring. Food Microstructure and Quality. Microstructural Aspects of a Fluid Food: Milk. Microstructure and Mass Transfer: Solid-Liquid Extraction. Simultaneous Heat and Mass Transfer: Dehydration. The Microstructural Approach
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