Physical Properties of Foods - Food Science Text Series - Serpil Sahin - Books - Springer-Verlag New York Inc. - 9781441921543 - November 24, 2010
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Serpil Sahin
Physical Properties of Foods - Food Science Text Series 1st Ed. Softcover of Orig. Ed. 2006 edition

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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     Paperback Book   (Book with soft cover and glued back)
Released November 24, 2010
ISBN13 9781441921543
Publishers Springer-Verlag New York Inc.
Pages 254
Dimensions 178 × 254 × 14 mm   ·   476 g
Language English  

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