classification of foods and physical properties
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classification of foods and physical properties in English, German, French, Spanish. by Ronald Jowitt

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Published by Food Science in Hornchurch .
Written in English


  • Food -- Analysis.

Book details:

LC ClassificationsTX541
The Physical Object
Number of Pages93
ID Numbers
Open LibraryOL15329843M
ISBN 10094832385X

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This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement by: Physical Properties of Foods: Novel Measurement Techniques and Applications. The book is divided into two parts. Part 1 deals with principles and measurement techniques of the main physical parameters, highlighting the newest techniques and their ability to replace the traditional ones. Part 2 covers their application to theFile Size: 7MB. Physical properties of water are shown in Table 1; much of this information will be obtained from De Man (). Table 2 shows physical properties of ice at various temperatures. Potassium hydroxide, also known as lye is an inorganic compound with the chemical formula commonly referred to as caustic potash, it is a potent base that is marketed in several forms including pellets, flakes, and is used in various chemical, industrial and manufacturing applications. Potassium hydroxide is also a precursor to other potassium compounds.

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