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|a 9780849350054
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|a 0849350050
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|a AR-LpUFI
|b spa
|c AR-LpUFI
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| 080 |
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|a 663:664
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| 100 |
1 |
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|a Rahman, M. Shafiur.
|e ed.
|9 301646
|
| 245 |
1 |
0 |
|a Food properties handbook /
|c M. Shafiur Rahman.
|
| 250 |
|
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|a 2nd ed.
|
| 260 |
|
|
|a Boca Ratón :
|b CRC Press,
|c 2009.
|
| 300 |
|
|
|a xvi, 861 p.
|
| 520 |
2 |
|
|a Food properties: an overview - Data and models of water activity. I: Solutions and liquid foods - Data and models of water activity. II: Solid foods - Freezing point: measurement, data and prediction - Prediction of ice content in frozen foods - Glass transitions in foodstuffs and biomaterials: theory and measurements - Glass transition data and models of foods - Gelatinization of starch - Crystallization: measurements, data and prediction - Sticky and coollapse temperature: measurements, data and predictions - State diagrams of foods - Measurement of density, shrinkage and porosity - Data and models of density, shrinkage and porosity - Data and models of density, shrinkage and porosity - Shape, volume and surface area - Specific heat and enthalpy of foods - Thermal conductivity measurement of foods - Thermal conductivity data of foods - Thermal conductivity preciction of foods - Thermal diffusivity of foods: measurement, data and precition - Measurement of surface heat transfer coefficient - Surface heat transfer coefficients with and without phase change - Surface heat transfer coefficient in food processing - Acoustic properties of foods - Appendices.
|
| 650 |
|
4 |
|a ALIMENTOS
|9 262721
|
| 650 |
|
4 |
|a PROPIEDADES DE LOS ALIMENTOS
|9 299681
|
| 929 |
|
|
|a COM Subsidio Expte. A.R. 672/07
|
| 942 |
|
|
|c LIB
|6 _
|
| 999 |
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|a GEB
|c 17377
|d 17377
|
