Crystallization in foods
Auteur :
Hartel, Richard W.
Éditeur :
Hartel, Richard W.
ISBN :
9780834216341
Date de publication :
31 mars 2001
Dimensions :
23,4 x 15,6 x 1,9 cm
Poids :
647 g
Format :
Laminated cover
Langue :
Anglais
Pays d'origine :
USA
Focusing on the process of crystallization as it applies to food, this book covers fundamental principles in ice, sugar, and lipid crystallization, and their applications. It is suitable for food engineers and other scientists working with crystallization in foods, particularly in the dairy, confectionery, frozen foods, and baked goods industries.