Vliet, Ton van. <br/><br/>
Rheology and fracture mechanics of foods / 
Ton van Vliet. 
 - Boca Raton, Fla. :  London :  CRC ;  Taylor & Francis [distributor],  2012. 
 - 288 p. :  ill. ;  24 cm. 
<br/><br/> Combining rheology and fracture mechanics, this book describes how rheological and fracture properties of foods are related to their structure. It reviews basic concepts and emphasizes aspects relevant for studying food products, raw materials, and intermediate products. 
<br/><br/> Specialized. 
<br/><br/><label>ISBN: </label>9781439827031 (hbk.) :  £57.99 1439827036 (hbk.) :  £57.99 9781439827055 (ebook) :  No price 1439827052 (ebook) :  No price 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis.<br/>Rheology.<br/>Fracture mechanics.<br/>Technology.
<br/><br/><label>Dewey Class. No.: </label>664'.07