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"--

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Bibliographic Details
Other Authors: Ahmed, Jasim, (Editor), Ptaszek, P., (Editor), Basu, S., (Editor)
Format: eBook
Language: English
Published: Duxford : Woodhead Publishing is an imprint of Elsevier, [2017]
©2017
Series: Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Food industry and trade > Technological innovations.
Rheology.
elektronické knihy
electronic books
ISBN: 9780081004326
008100432X
9780081004319
0081004311
Physical Description: 1 online resource

Cover

Table of contents

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003 OCoLC
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006 m o d
007 cr cn|||||||||
008 160920s2017 enk ob 001 0 eng d
040 |a YDX  |b eng  |e pn  |c YDX  |d N$T  |d OPELS  |d IDEBK  |d OCLCQ  |d COO  |d N$T  |d OCLCQ  |d OCLCF  |d STF  |d KNOVL  |d OCLCQ  |d OCLCA  |d U3W  |d RRP  |d OCLCQ  |d S2H  |d OCLCO  |d VT2  |d OCLCO  |d OCLCQ  |d PSYSI  |d SFB  |d OCLCQ  |d OCLCO  |d OCLCL  |d NZHMA  |d OCLCQ  |d OCLCO 
020 |a 9780081004326  |q (electronic bk.) 
020 |a 008100432X  |q (electronic bk.) 
020 |z 9780081004319  |q (print) 
020 |z 0081004311  |q (print) 
035 |a (OCoLC)958782457  |z (OCoLC)959425335  |z (OCoLC)1235841828 
245 0 0 |a Advances in food rheology and its applications /  |c editor: J. Ahmed ; associate editors: P. Ptaszek, S. Basu. 
260 |a Duxford :  |b Woodhead Publishing is an imprint of Elsevier,  |c [2017] 
264 4 |c ©2017 
300 |a 1 online resource 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing series in food science, technology and nutrition 
504 |a Includes bibliographical references and index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a "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"--  |c Provided by publisher 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food industry and trade  |x Technological innovations. 
650 0 |a Rheology. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Ahmed, Jasim,  |e editor.  |1 https://id.oclc.org/worldcat/entity/E39PCjF3VtRGrtCmPj7QdcR7pP 
700 1 |a Ptaszek, P.,  |e editor. 
700 1 |a Basu, S.,  |e editor. 
776 0 8 |i Print version:  |z 0081004311  |z 9780081004319  |w (OCoLC)946605389 
830 0 |a Woodhead Publishing in food science, technology, and nutrition. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpAFRA0008/advances-in-food?kpromoter=marc  |y Full text 

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