Dairy Rheology: A Concise Guide

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　　分類: 图书,进口原版,Cooking, Food & Wine（烹调，食品与酒类）,
　　品牌: J. H. Prentice

基本信息出版社:Wiley-Interscience; 1 (1992年12月7日)丛书名:Food Science and Technology精装:165页正文语种:英语ISBN:047118814X条形码:9780471188148商品尺寸:16 x 1.6 x 24 cm商品重量:454 gASIN:047118814X商品描述内容简介This unique book provides a concise account of the rheological properties of the principal dairy products from the point of view of a physicist whose interest lies in the direction of material science.

A description is given of the way each dairy product's physical structure is built up, showing how this affects its rheological behavior. Emphasis throughout is on principle rather than on technological detail.

Also covered in this book is a discussion on the instrumental ways of making rheological measurements, and the basis of sensory assessments.

Food scientists, food technologists, and food engineers in industry and academe will find this singular book a valuable resource in their work.目录Viscoelasticity/

Nonlinear Fluids/

Instruments/

Sensory Tests/

Milk/

Viscosity/

Cream/

Butter/

Cheese/

Whipped Cream/

Yogurt/

Ice Cream/

Lactose-Based Products/

References/

Index