Rheology and fracture mechanics of foods / Ton van Vliet.
Material type:
TextPublication details: Boca Raton, Fla. : London : CRC ; Taylor & Francis [distributor], 2012Description: 288 p. : ill. ; 24 cmISBN: 9781439827031 (hbk.) :; 1439827036 (hbk.) :; 9781439827055 (ebook) :; 1439827052 (ebook) :Subject(s): Food -- Analysis | Rheology | Fracture mechanics | TechnologyDDC classification: 664'.07 Summary: 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.
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 664.07 VLI (Browse shelf(Opens below)) | Available | 06357768 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 664.07 VLI (Browse shelf(Opens below)) | Available | 06548067 | |||
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 664.07 VLI (Browse shelf(Opens below)) | Available | 06548075 |
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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.
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