New Physico-Chemical Techniques for the Characterization of Complex Food Systems
E. Dickinson
Broschiertes Buch

New Physico-Chemical Techniques for the Characterization of Complex Food Systems

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'There is no higher or lower knowledge, but only one, flowing out of experimen tation. ' (Leonardo da Vinci, 1452-1519) Food materials are complex in terms of composition, structure and mechanical properties. In order to understand the relationship between these different kinds of complexity, the experimental food scientist has a wide range of physico-chemical techniques at his or her disposal. But, in practice, of course, there are often severe limitations on the techniques which are available for any particular investigation. Apart from obvious constraints associated with instrument cost and...