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Food Colloids
- Fundamentals of Formulation
Engelsk
Bogcover for Food Colloids af , 9780854048502
Specifikationer
Sprog:
Engelsk
Sider:
434
ISBN-13:
9780854048502
Indbinding:
Hardback
ISBN-10:
0854048502
Kategori:
Udg. Dato:
22 feb 2001
Størrelse i cm:
16,4 x 24,1 x 3,2
Oplagsdato:
22 feb 2001

Food Colloids

- Fundamentals of Formulation
Engelsk
Hardback 2001
Format:

Bog beskrivelse
Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopolymer systems. This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.
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Specifikationer
Sprog:
Engelsk
Sider:
434
ISBN-13:
9780854048502
Indbinding:
Hardback
ISBN-10:
0854048502
Kategori:
Udg. Dato:
22 feb 2001
Størrelse i cm:
16,4 x 24,1 x 3,2
Oplagsdato:
22 feb 2001
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