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Adhesion in foods = fundamental prin...
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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
Adhesion in foods = fundamental principles and applications /
Nussinovitch, Amos.
Adhesion in foods
fundamental principles and applications /[electronic resource] :Amos Nussinovitch. - 1st ed. - Chichester, West Sussex, UK ;Wiley-Blackwell, John Wiley & Sons,2017. - 1 online resource.
Includes bibliographical references and index.
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.
ISBN: 9781118851579Subjects--Topical Terms:
564346
Food
--Analysis.
LC Class. No.: TX541 / .N858 2017eb
Dewey Class. No.: 664/.07
Adhesion in foods = fundamental principles and applications /
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https://onlinelibrary.wiley.com/doi/book/10.1002/9781118851579
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