Skip to content

Physico-Chemical Aspects of Food Processing

Spend $50 to get a free DVD!

ISBN-10: 0751402400

ISBN-13: 9780751402407

Edition: 1995

Authors: S. T. Beckett

List price: $219.99
Shipping box This item qualifies for FREE shipping.
Blue ribbon 30 day, 100% satisfaction guarantee!
what's this?
Rush Rewards U
Members Receive:
Carrot Coin icon
XP icon
You have reached 400 XP and carrot coins. That is the daily max!

Customers also bought

Book details

List price: $219.99
Copyright year: 1995
Publisher: Springer
Publication date: 4/30/1996
Binding: Hardcover
Pages: 466
Size: 6.50" wide x 9.75" long x 1.50" tall
Weight: 2.332
Language: English

BSc (Durham) D.Phil (York) in physics. 8 years research into asbestosis, followed by over 27 years working in the chocolate industry, with Rowntree then Nestl�. Chairman of Solingen Confectionery School, Chocolate Technology Conference Committee (Germany). Now retired from Nestl�, and currently a director of Sporomex, an encapsulation research company.

Vapor Pessure And Water Activity Glass
Transition
Emulsion Technology
Maillard (Browning) Reaction
Rheology
Foams, Gels and Gelling
Fat Eutectics and Crystallization
Surfaces Effects
Fermentation and Maturation
Change in Cell Sructure
Dairy Products
Cakes, Baking and Bread Making
Meat and Fish Fruit and Vegetables
Preserves and Jellies
Sugar Confectionery
Chocolate
Extruded Products
Sauces, Pickles
Condiments
Alcoholic Drinks
Multi-Component Products