Adhesion in foods = fundamental prin...
Nussinovitch, Amos.

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  • Adhesion in foods = fundamental principles and applications /
  • 紀錄類型: 書目-電子資源 : Monograph/item
    正題名/作者: Adhesion in foods/ Amos Nussinovitch.
    其他題名: fundamental principles and applications /
    作者: Nussinovitch, Amos.
    出版者: Chichester, West Sussex, UK ;Wiley-Blackwell, John Wiley & Sons, : 2017.,
    面頁冊數: 1 online resource.
    內容註: Adhesion -- Adhesion Mechanisms and Measurements -- Stickiness of Foods and Its Relation to Technological Processes -- Perception of Stickiness -- Hydrocolloids as Adhesive Agents in Foods -- Adhesion Phenomena in Coated, Battered, Breaded, and Fried Foods -- Electrostatic Adhesion in Foods -- Multilayered Adhered Food Products -- Adhesion of Substances to Food Packages and Cookware.
    標題: Food - Analysis. -
    電子資源: https://onlinelibrary.wiley.com/doi/book/10.1002/9781118851579
    ISBN: 9781118851579
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W9345575 電子資源 11.線上閱覽_V 電子書 EB TX541 .N858 2017eb 一般使用(Normal) 在架 0
  • 1 筆 • 頁數 1 •
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