Adhesion in Foods: Fundamental Principles and Applications (Bog, Hardback, Engelsk)
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Adhesion in Foods: Fundamental Principles and Applications

(Bog, Hardback, Engelsk)
Forfatter: Amos (Faculty of Food and Agriculture Nussinovitch
Adhesion in Foods: Fundamental Principles and Applications
Forlag: John Wiley and Sons Ltd

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Beskrivelse

To the layman, adhesion is a simple matter of how well two different materials stick together, and adhesion measurements provide some indication of the force required to separate them. However, a more detailed look at adhesion shows that it is a very important feature of food throughout its manufacturing, packaging and storage.

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Alle detaljer

Forlag John Wiley and Sons Ltd
Forfatter Amos (Faculty of Food and Agriculture Nussinovitch
Type Bog
Format Hardback
Sprog Engelsk
Udgivelsesdato 13-01-2017
Første udgivelsesår 2017
Originalsprog United Kingdom
Sideantal 240
Indbinding Hardback
Forlag John Wiley and Sons Ltd
Sideoplysninger 240 pages
Mål 177 x 250 x 18
ISBN-13 / EAN-13 9781118851616