Food Microstructures: Microscopy, Measurement and Modelling By V.J. Morris, K. Groves
2013 | 480 Pages | ISBN: 0857095250 | PDF | 34 MB
Understanding and control of food microstructure are essential for the development of high quality foods with excellent sensory quality. The effect of food structure on food nutritional quality is also a topic of increasing research. Best practice and essential developments in food microstructure microscopy and modelling are reviewed in this volume. Part one covers microstructure and microscopy techniques, and part two covers food microstructure, measurement, analysis and modelling.
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