Advances in food rheology and its applications

"This book presents in-depth and state-of-the-art coverage of the measurement and application of food rheology as a critical tool for food companies when characterizing ingredients and final products and predicting their performance and consumer acceptance"--Resumé vydavatele

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Bibliographic Details
Corporate Author: Elsevier Science (firma)
Other Authors: Ahmed, Jasim, 1966- (Editor), Ptaszek, Pawel (Editor), Basu, Santanu (Editor)
Format: eBook
Language: English
Published: Amsterdam ; Boston ; Heidelberg ; London ; New York ; Oxford ; Paris ; San Diego ; San Francisco ; Singapore ; Sydney ; Tokyo : Elsevier, Woodhead Publishing, [2017]
Series: Woodhead Publishing in food science, technology and nutrition
Subjects:
potravinářství
potraviny
reologie
food industry and trade
food
rheology
monografie
elektronické knihy
monographs
electronic books
ISBN: 9780081004326
978-0-08-100431-9
Physical Description: 1 online zdroj (xxx, 497 stran) : ilustrace

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Summary: "This book presents in-depth and state-of-the-art coverage of the measurement and application of food rheology as a critical tool for food companies when characterizing ingredients and final products and predicting their performance and consumer acceptance"--Resumé vydavatele
Bibliography: Obsahuje bibliografické odkazy a rejstřík
ISBN: 9780081004326
978-0-08-100431-9
Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity

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