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Book Categories |
| Preface | ||
| 1 | Introduction to Phase Transitions | |
| 2 | Physical State and Molecular Mobility | |
| 3 | Methodology | |
| 4 | Water and Phase Transitions | |
| 5 | Food Components and Polymers | |
| 6 | Prediction of the Physical State | |
| 7 | Time-Dependent Phenomena | |
| 8 | Mechanical Properties | |
| 9 | Reaction Kinetics | |
| 10 | Food Processing and Storage | |
| Index |
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Christopher Mendez
reviewed Phase Transitions in Foods on May 08, 2015
Phase Transitions in Foods
This is a classic text on statistical physics and the theory of phase transitions. I read it cover to cover when I was learning the subject, and I continue to use it as a reference today. I'd highly recommend the book to anyone interested in the subject.
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Add Phase Transitions in Foods, Assembling recent research and theories, this book describes the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of, Phase Transitions in Foods to the inventory that you are selling on WonderClubX
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Add Phase Transitions in Foods, Assembling recent research and theories, this book describes the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of, Phase Transitions in Foods to your collection on WonderClub |
