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Adhesion in foodsfundamental princip...

Nussinovitch, Amos.

Adhesion in foodsfundamental principles and applications /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Adhesion in foodsAmos Nussinovitch.
其他題名:	fundamental principles and applications /
作者:	Nussinovitch, Amos.
出版者:	Chichester, West Sussex, UK ;Wiley-Blackwell, John Wiley & Sons,2017.
面頁冊數:	1 online resource.
標題:	FoodAnalysis.
電子資源:	https://onlinelibrary.wiley.com/doi/book/10.1002/9781118851579
ISBN:	9781118851579$q(electronic bk.)

Adhesion in foodsfundamental principles and applications /
Nussinovitch, Amos.

Adhesion in foodsfundamental principles and applications /[electronic resource] :Amos Nussinovitch. - 1st ed. - Chichester, West Sussex, UK ;Wiley-Blackwell, John Wiley & Sons,2017. - 1 online resource.

Includes bibliographical references and index.

Adhesion -- Adhesion Mechanisms and Measurements -- Stickiness of Foods and Its Relation to Technological Processes -- Perception of Stickiness -- Hydrocolloids as Adhesive Agents in Foods -- Adhesion Phenomena in Coated, Battered, Breaded, and Fried Foods -- Electrostatic Adhesion in Foods -- Multilayered Adhered Food Products -- Adhesion of Substances to Food Packages and Cookware.

ISBN: 9781118851579$q(electronic bk.)Subjects--Topical Terms:

248907
Food
--Analysis.

LC Class. No.: TX541 / .N858 2017eb

Dewey Class. No.: 664/.07

Adhesion in foodsfundamental principles and applications /
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020 $a 9781118851579$q(electronic bk.)
020 $a 1118851579$q(electronic bk.)
020 $a 9781118851593$q(electronic bk.)
020 $a 1118851595$q(electronic bk.)
020 $a 9781523109791$q(electronic bk.)
020 $a 1523109793$q(electronic bk.)
020 $z 9781118851609$q(epub)
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050 4 $a TX541 $b .N858 2017eb
082 0 4 $a 664/.07 $2 23
100 1 $a Nussinovitch, Amos. $3 491970
245 1 0 $a Adhesion in foods $h [electronic resource] : $b fundamental principles and applications / $c Amos Nussinovitch.
250 $a 1st ed.
260 $a Chichester, West Sussex, UK ; $a Hoboken, NJ : $b Wiley-Blackwell, John Wiley & Sons, $c 2017.
300 $a 1 online resource.
504 $a Includes bibliographical references and index.
505 0 $a Adhesion -- Adhesion Mechanisms and Measurements -- Stickiness of Foods and Its Relation to Technological Processes -- Perception of Stickiness -- Hydrocolloids as Adhesive Agents in Foods -- Adhesion Phenomena in Coated, Battered, Breaded, and Fried Foods -- Electrostatic Adhesion in Foods -- Multilayered Adhered Food Products -- Adhesion of Substances to Food Packages and Cookware.
588 $a Description based on print version record.
650 0 $a Food $x Analysis. $3 248907
650 0 $a Adhesion. $3 346049
856 4 0 $u https://onlinelibrary.wiley.com/doi/book/10.1002/9781118851579