Crystallization in Foods

by Richard W. Hartel

In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0834216345
• ISBN13: 9780834216341
• Release Date: March 2001
• Publisher: Springer
• Length: 326 Pages
• Weight: 1.42 lbs.
• Dimensions: 0.8" x 6.1" x 9.2"