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Rheology of fluid, semisolid, and so...

Rao, M. Anandha.

Rheology of fluid, semisolid, and solid foods[electronic resource] :principles and applications /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	664.07
書名/作者:	Rheology of fluid, semisolid, and solid foods : principles and applications // by M. Anandha Rao.
作者:	Rao, M. Anandha.
出版者:	Boston, MA : : Springer US :, 2014.
面頁冊數:	xiii, 461 p. : : ill. (some col.), digital ;; 24 cm.
Contained By:	Springer eBooks
標題:	Food - Testing.
標題:	Rheology.
標題:	Chemistry.
標題:	Food Science.
標題:	Biotechnology.
標題:	Theoretical and Applied Mechanics.
ISBN:	9781461492306 (electronic bk.)
ISBN:	9781461492290 (paper)
電子資源:	http://dx.doi.org/10.1007/978-1-4614-9230-6

Rheology of fluid, semisolid, and solid foods[electronic resource] :principles and applications /
Rao, M. Anandha.

Rheology of fluid, semisolid, and solid foodsprinciples and applications /[electronic resource] :by M. Anandha Rao. - Third edition. - Boston, MA :Springer US :2014. - xiii, 461 p. :ill. (some col.), digital ;24 cm. - Food engineering series,1571-0297. - Food engineering series..

ISBN: 9781461492306 (electronic bk.)Subjects--Topical Terms:

488541
Food
--Testing.

Dewey Class. No.: 664.07

Rheology of fluid, semisolid, and solid foods[electronic resource] :principles and applications /
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