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Food Physics
Physical Properties – Measurement and Applications

Ludger O. Figura
Arthur A.Teixeira

Food Physics
Physical Properties –
Measurement and Applications
With 131 Figures and 208 Tables

Professor Dr. Ludger O. Figura
Hochschule Bremerhaven
University of Applied Sciences
An der Karlstadt 8
27568 Bremerhaven
Professor Arthur A. Teixeira Ph.D., P.E.
Agricultural and Biological Engineering Department
University of Florida
207 Frazier Rogers Hall
P.O. Box 110570
Gainesville, FL 32611-0570

Library of Congress Control Number: 2007925693
ISBN 978-3-540-34191-8 Springer Berlin Heidelberg New York
DOI 10.1007/b107120
This work is subject to copyright. All rights are reserved, whether the whole or part of the material is
concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting,
reproduction on microfilm or in any other way, and storage in data banks. Duplication of this publication or
parts thereof is permitted only under the provisions of the German Copyright Law of September 9, 1965,
in its current version, and permissions for use must always be obtained from Springer-Verlag. Violations are
liable for prosecution under the German Copyright Law.
Springer is a part of Springer Science+Business Media
© Springer-Verlag Berlin Heidelberg 2007
The use of general descriptive names, registered names, trademarks, etc. in this publication does not imply,
even in the absence of a specific statement, that such names are exempt from the relevant protective laws
and regulations and therefore free for general use.
Cover-Design: WMXDesign GmbH, Heidelberg
Typesetting: PTP-Berlin Protago-TEX-Production GmbH, Germany
Production: LE-TEX Jelonek, Schmidt & Vockler
GbR, Leipzig, Germany
Printed on acid-free paper 52/3180/YL - 5 4 3 2 1 0


This new book, Food Physics: Physical Properties – Measurement and Applications, is an expanded version of the text in German, Lebensmittelphysik
(Springer, 2004), by the first author, Ludger Figura. It is the result of collaboration between Ludger Figura and Art Teixeira who have been teaching food
physics and physical properties of foods at the Bremerhaven Hochschule (Germany) and the University of Florida (USA), respectively. The book is a timely
addition that will serve as a useful resource on the physics and physical properties of foods. It should be useful worldwide to teach junior- or senior-level
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