Food Emulsifiers and Their Applications (PDF)
Thoroughly revised and updated, the second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as the definitive reference on subject. It offers practitioners an overview of the...
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Thoroughly revised and updated, the second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as the definitive reference on subject. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. Written for food technologists as well as R & D and product development personnel, begins with the design and preparation of emulsifiers (including interactions with other food ingredients), which leads in to product categories, including dairy, infant nutrition, bakery, confectionery, and margarine, followed by nutrition improvement and processing techniques.
Gerard L. Hasenhuettl is a consultant in Port Saint Lucie, Florida.
Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin, Madison, Wisconsin.
- 2008, 2nd ed. 2008, 426 Seiten, Englisch
- Herausgegeben: Gerard L. Hasenhuettl, Richard W Hartel
- Verlag: Springer-Verlag GmbH
- ISBN-10: 0387752846
- ISBN-13: 9780387752846
- Erscheinungsdatum: 01.04.2008
Abhängig von Bildschirmgrösse und eingestellter Schriftgrösse kann die Seitenzahl auf Ihrem Lesegerät variieren.
- Dateiformat: PDF
- Grösse: 12 MB
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