Hardback (30 Jun 1999)
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Rao (food science and technology, Cornell U.) introduces students and scientists to the study of how non-solid foods flow, either in or before the final product form, and the factors that influence viscosity. He covers a functional model for rheological properties of fluid foods, measuring flow and
| ISBN: | 9780834212640 |
| Publisher: | Springer |
| Imprint: | Aspen Publishers |
| Pub date: | 30 Jun 1999 |
| DEWEY: | 664 |
| DEWEY edition: | 21 |
| Language: | English |
| Number of pages: | 433 |
| Weight: | 748g |
| Height: | 229mm |
| Width: | 152mm |
| Spine width: | 28mm |
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