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Phase Transitions in Foods (Food Science and Technology International)
Phase Transitions in Foods - Food Science and Technology International
Author: Yrjö H. Roos
Assembling recent research and theories, this book describes 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 plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicti...  more »
ISBN-13: 9780125953405
ISBN-10: 0125953402
Publication Date: 6/2/1995
Pages: 360
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Publisher: Academic Press
Book Type: Hardcover
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