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Physical Properties of Foods

Serpil Sahin and Servet Gulum Sumnu 
Springer  2006  



Hardcopver  258 p., 126 illus.,  ISBN 9780387307800      £56.00
This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.

Written for upper level undergraduates and graduate food science students, also people who are working in the field of Food Science, Food Technology, Biological Systems Engineering, Food Process Engineering and Agricultural Engineering.

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