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Microstructure and food product engineering.

Author(s) : AGUILERA J. M.

Type of article: Article

Summary

The paper considers the structure, from macroscopic to microscopic scale, of food products and the different ways to preserve, transform, create or destroy these structural forms during food processing.

Details

  • Original title: Microstructure and food product engineering.
  • Record ID : 2001-2772
  • Languages: English
  • Source: J. Food Technol. - vol. 54 - n. 11
  • Publication date: 2000/11
  • Document available for consultation in the library of the IIR headquarters only.

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