Crystallization in Foods - Food Engineering Series - Richard W. Hartel - Books - Aspen Publishers Inc.,U.S. - 9780834216341 - March 31, 2001
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Richard W. Hartel
Crystallization in Foods - Food Engineering Series 2001 edition

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Focusing on the process of crystallization as it applies to food, this book covers fundamental principles in ice, sugar, and lipid crystallization, and their applications. It is suitable for food engineers and other scientists working with crystallization in foods, particularly in the dairy, confectionery, frozen foods, and baked goods industries.

336 pages, biography

Media Books     Hardcover Book   (Book with hard spine and cover)
Released March 31, 2001
ISBN13 9780834216341
Publishers Aspen Publishers Inc.,U.S.
Pages 336
Dimensions 156 × 234 × 19 mm   ·   644 g
Language English  

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