Del i serien Springer Series in Applied Biology

Food Freezing

Name: Food Freezing
SKU: 9781447134480
Price: 1439 SEK
Availability: InStock
Author: William B. Bald
ISBN: 9781447134480

Today and Tomorrow

Häftad, Engelska, 2012

AvWilliam B. Bald

1 439 kr

Beställningsvara. Skickas inom 10-15 vardagar. Fri frakt för medlemmar vid köp för minst 249 kr.

Food Freezing: Today and Tomorrow represents the contributions of the invited speakers to an advanced study seminar held by the Institute for Applied Biology of the University of York during April 1990. The main objective of the seminar was to bring together food scientists and engineers to discuss their mutual problems and to seek new directions for possible solutions.

Produktinformation

Utgivningsdatum2012-12-07
Mått170 x 244 x 12 mm
Vikt382 g
FormatHäftad
SpråkEngelska
SerieSpringer Series in Applied Biology
Antal sidor203
FörlagSpringer London Ltd
ISBN9781447134480

Tillhör följande kategorier

1 The Physical State of Water in Foods.- 2 Microbiological Aspects of Frozen Foods.- 3 Freezing in Polymer-Water Systems.- 4 Thermophysical Properties of Food.- 5 Ice Crystal Growth in Idealised Freezing Systems.- 6 The Effect of Polymers on Ice Crystal Growth.- 7 The Effect of Freezing on some Properties of Quorn Myco-Protein.- 8 Microscopical Methods for Examining Frozen Foods.- 9 The Freezing of Fruit and Vegetables.- 10 Physio-chemical Problems Associated with Fish Freezing.- 11 The Special Problems of Freezing Ice Cream.- 12 A Convenience Born of Necessity: The Growth of the Modern Freezing Industry.- 13 The Use of Liquid Nitrogen in Food Freezing.- 14 Light Microscopy of Foodstuffs during Freezing and Thawing.- 15 Continuous Monitoring of Cryogen Consumption during Freezing of Foodstuffs.

Mer från samma serie

Human Health

Stewart A.W. Gibson

Häftad, 2012

749 kr

4-Quinolones: Anti Bacterial Agents in Vitro

Geoff C. Crumplin

Häftad, 2012

749 kr

Biodegradation

W.B. Betts

Häftad, 2012

1 439 kr

Immobilised Macromolecules: Application Potentials

U.B. Sleytr, P. Messner, D. Pum, M. Sara

Häftad, 2013

719 kr

Foams: Physics, Chemistry and Structure

Ashley J. Wilson

Häftad, 2013

1 439 kr

Du kanske också är intresserad av

Biodegradation

W.B. Betts

Häftad, 2012

1 439 kr

Immobilised Macromolecules: Application Potentials

U.B. Sleytr, P. Messner, D. Pum, M. Sara

Häftad, 2013

719 kr

Foams: Physics, Chemistry and Structure

Ashley J. Wilson

Häftad, 2013

1 439 kr

4-Quinolones: Anti Bacterial Agents in Vitro

Geoff C. Crumplin

Häftad, 2012

749 kr

Human Health

Stewart A.W. Gibson

Häftad, 2012

749 kr

Ruth Kvarnström-Jones - Systrarna på Sophiahemmet, Inbunden

Nyhet

Del 3

Systrarna på Sophiahemmet

Ruth Kvarnström-Jones

Inbunden, 2026

299 kr329 kr

Nyhet

Jag såg hur vi var stjärnor

Laleh Pourkarim

Inbunden, 2026

329 kr

Anders Nilsson - En gång snut alltid snut, Inbunden

Nyhet

Del 4

En gång snut alltid snut

Anders Nilsson

Inbunden, 2026

259 kr289 kr

Nyhet

Del 11

Medusa

Lars Kepler

Inbunden, 2026

289 kr319 kr

Nyhet

Pixi adventskalender 2026 : med omslag av Maria Löfgren

Flera Författare

Häftad, 2026

299 kr

Del i serien Springer Series in Applied Biology

Food Freezing

Today and Tomorrow

Häftad, Engelska, 2012

AvWilliam B. Bald

1 439 kr

Beställningsvara. Skickas inom 10-15 vardagar. Fri frakt för medlemmar vid köp för minst 249 kr.

Produktinformation

Utgivningsdatum2012-12-07
Mått170 x 244 x 12 mm
Vikt382 g
FormatHäftad
SpråkEngelska
SerieSpringer Series in Applied Biology
Antal sidor203
FörlagSpringer London Ltd
ISBN9781447134480

Tillhör följande kategorier

1 The Physical State of Water in Foods.- 2 Microbiological Aspects of Frozen Foods.- 3 Freezing in Polymer-Water Systems.- 4 Thermophysical Properties of Food.- 5 Ice Crystal Growth in Idealised Freezing Systems.- 6 The Effect of Polymers on Ice Crystal Growth.- 7 The Effect of Freezing on some Properties of Quorn Myco-Protein.- 8 Microscopical Methods for Examining Frozen Foods.- 9 The Freezing of Fruit and Vegetables.- 10 Physio-chemical Problems Associated with Fish Freezing.- 11 The Special Problems of Freezing Ice Cream.- 12 A Convenience Born of Necessity: The Growth of the Modern Freezing Industry.- 13 The Use of Liquid Nitrogen in Food Freezing.- 14 Light Microscopy of Foodstuffs during Freezing and Thawing.- 15 Continuous Monitoring of Cryogen Consumption during Freezing of Foodstuffs.