Handbuch der Lebensmittelstrukturentwicklung (Lebensmittelchemie, Funktion und Analyse)
130,29 €
The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale.
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