Advanced Technologies for Physical Properties Measurement of Food and its Processing

This book provides a comprehensive overview of the physical properties of foods and the cutting-edge technologies employed to measure them. Delving into key topics such as optical, thermal, acoustic, rheological, and textural properties, it provides a detailed examination of principles, measurement...

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Autors principals:	Lin, Hao (Autor), Zhang, Lei (Autor), Chen, Quansheng (Autor), Zhou, Man (Autor), Pan, Leiqing (Autor), Ouyang, Qin (Autor), Adade, Solomon Yao-Say Selorm (Autor), Li, Yanyu (Autor)
Autor corporatiu:	SpringerLink (Online service)
Format:	Electrònic eBook
Idioma:	anglès
Publicat:	Singapore : Springer Nature Singapore : Imprint: Springer, 2025.
Edició:	1st ed. 2025.
Matèries:	Food science. Analytical chemistry. Food > Analysis. Biochemical engineering. Food Science. Analytical Chemistry. Food Analysis. Bioprocess Engineering.
Accés en línia:	https://doi.org/10.1007/978-981-96-2347-1
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