ABSTRACT

Ten years have passed since this reference's last edition - making Engineering Properties of Foods, Third Edition the must-have resource for those interested in food properties and their variations. Defined are food properties and the necessary theoretical background for each. Also evaluated is the usefulness of each property i

chapter 1|40 pages

I. Introduction

chapter 2|60 pages

I. Introduction

chapter 10|40 pages

Electrical Conductivity of Foods

chapter 15|24 pages

Surface Properties

chapter 16|30 pages

Colorimetric Properties of Foods