Book (30 Sep 1995)
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Assembles for handy reference 17 invited chapters on various emerging, state-of-the-art methodologies used for characterizing foods. Although emphasis is on real foods, model food systems are also considered. Included are methods pertaining to interfaces (food emulsions, foams, and dispersions); fluorescence; ultrasonics; nuclear magnetic resonance
| ISBN: | 9780444814999 |
| Publisher: | Elsevier |
| Imprint: | Elsevier |
| Pub date: | 30 Sep 1995 |
| DEWEY: | 664.07 |
| DEWEY edition: | 20 |
| Number of pages: | 450 |
| Weight: | 1021g |
| Height: | 248mm |
| Width: | 178mm |
| Spine width: | 25mm |
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