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Food Properties Handbook (Contemporary Food Science), by M. Shafiur Rahman
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133 Illustrations and 252 tables make it fast and easy for you to find the information you need.
This is the first definitive source of data on physical, thermal, and thermodynamic properties of foods. You can solve your problems in food processing, preservation, process design and control, product development, stability determination, and sensory analysis. With this important new book you can access both theoretical and practical data on properties measurement, discover how to apply the data to your specific problems, and make more accurate predictions.
- Sales Rank: #5773030 in Books
- Published on: 1995-08-31
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 1.13" w x 7.01" l,
- Binding: Hardcover
- 528 pages
About the Author
Sultan Qaboos University, Muscat, Sultanate of Oman
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