Rheology and Fracture Mechanics of Foods | Vliet, Ton van

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Rheology and Fracture Mechanics of Foods

The mechanical properties of food play an important role during manufacturing, storage, handling, and last but not least, during consumption. For an adequate understanding of the mechanical properties of liquid, liquid-like, soft solid, and solid foods, a basic understanding of relevant aspects of rheology and fracture mechanics is essential. Focusing on basic principles, Rheology and Fracture Mechanics of Foods examines how rheological and fracture behavior in food relates to product structur

Technology

1684159

9781439827031

105 USD

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Technology

Vliet, Ton van

Rheology and Fracture Mechanics of Foods

CRC Press

eBook

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