Transport Properties of Foods (Food Science and Technology)
ISBN: 0824706137
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George D. Saravacos, «Transport Properties of Foods (Food Science and Technology)»
CRC Press | ISBN: 0824706137 | 2001-06-15 | PDF | 432 pages | 13 MB
Reference and textbook covering all of the transport properties for food materials and systems, emphasizing the most recent advances in molecular dynamics, transport phenomena and food materials science. Issues explored include viscousity, moisture diffusivities, thermal conductivity and diffusivity, and transport of small molecules.
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