Trends in Food Engineering
Jorge E. Lozano · Cristina Anon · Gustavo V. Barbosa-Canovas · Efren Parada-Arias
Jun 2000 · CRC Press
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Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data.
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Jorge E. Lozano, Cristina Añón, Efrén Parada-Arias, Gustavo V. Barbosa-Cánovas
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