Physics in Food Manufacturing (EPUB) von Megan Povey
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This book is the first authoritative text on the role that physicists play in solving the inherently multidisciplinary science and technology challenges in food manufacturing. The book is an essential reference for interdisciplinary physical scientists, food/nutrition scientists and engineers working in academic research, government labs and industry, as well as valuable resource for R&D staff and product engineers working for suppliers of specialist instrumentation and equipment to the food processing industry.
Schlagwörter zu:
Physics in Food Manufacturing von Megan Povey - mit der ISBN: 9780750325967
Food physics, food science, rheology, fluid dynamics, flow measurement, colloidal chemistry, colloidal physics, soft matter, nanoparticles, nanoscience, surface science, interfaces, metrology and measurement, process engineering, crystallization, precipitation and gelatinization, imaging, microscopy, particle sizing, membrane physics, digestion, nutrition, Online-Buchhandlung
Kunden Rezensionen: Physics in Food Manufacturing | Buch oder eBook | Megan Povey
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