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New Physico-Chemical Techniques for the Characterization of Complex Food Systems formatIsbn:Hardcover - 9780751402520 Dies wird mittels einer Case-Study

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Dies wird mittels einer Case-Study analysiert und bewertet

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New Physico-Chemical Techniques for the Characterization of Complex Food Systems formatIsbn:Hardcover - 9780751402520 Dies wird mittels einer Case-Study'There is no higher or lower knowledge, but only one, flowing out of experimen tation. ' (Leonardo da Vinci, 1452 1519) Food materials are complex in terms of composition, structure and mechanical properties. In order to understand the relationship between these different kinds of complexity, the experimental food scientist has a wide range of physico chemical techniques at his or her disposal. But, in practice, of course, there are often severe

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