Crystallization in Foods
Contributors: Gustavo V. Barbosa-Cánovas (Series Editor)
Edition: 1st edition
Series: Food Engineering Series
Publisher: Springer
Published: March 31, 2001
Language: eng
Format: Hardcover
Number of pages: 323
ISBN-13: 9780834216341
Subjects: Food & beverage technology; Science/Mathematics; Food Engineering; Technology; Technology & Industrial Arts; Food Science; Methods - Canning & Preserving; Cooking-Methods - Canning & Preserving; Technology / Food Industry & Science; Crystallization; Food; Food texture
First sentence: Crystallization is a term that describes several different phenomena related to the formation of a crystalline lattice structure.