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Physical Properties of Foods - Food Science Text Series Serpil Sahin 2006 edition
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Physical Properties of Foods - Food Science Text Series
Serpil Sahin
The first textbook to provide a fundamental understanding of physical properties of foods. It covers information about the most important physical properties of foods by combining the knowledge of food science, physical chemistry, physics and engineering.
254 pages, 53 black & white tables, biography
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | May 24, 2006 |
| ISBN13 | 9780387307800 |
| Publishers | Springer-Verlag New York Inc. |
| Pages | 254 |
| Dimensions | 178 × 254 × 15 mm · 680 g |
| Language | English |
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