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Glass Transition and Phase Transitions in Food and Biological Materials
Publisher title : Glass Transition and Phase Transitions in Food and Biological Ma
JASIM AHMED
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Summary
Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. This book has been structured so that readers can initially grasp the basic principles and instrumentation, before moving through the various applications. In summary, the book will provide the “missing link” between food science and material science/polymer engineering. This will allow food scientists to better understand the concept and applications of thermal properties.
Details
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Price:
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$274.95
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Category:
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Author:
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JASIM AHMED
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Title:
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Glass Transition and Phase Transitions in Food and Biological Materials
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Release date:
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February 2017
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Editor:
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LIVRES NUMÉRIQUES DIVERS
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Subject:
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NUL DIVERS
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ISBN:
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9781118935712 (1118935713)
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Renaud-Bray Reference:
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2180725
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Item nb:
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2180725
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Digital rights
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Format:
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PDF
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Availability :
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No geographical restrictions.
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Digital Rights Management :
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Adobe DRM
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Numeric warehouse :
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NUMILOG
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Number of authorized devices:
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3
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Number of copy-and-pastes:
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0
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Print:
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0
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Glass Transition and Phase Transitions in Food and Biological Materials
,
AHMED , JASIM
©
LIVRES NUMÉRIQUES DIVERS
2017
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1408 item(s) in your cart.
Renaud-Bray will pay
the shipping costs *
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