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Adhesion in Foods: Fundamental Principles and Applications

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Adhesion in Foods: Fundamental Principles and Applications - Nussinovitch, Amos
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To the layman, adhesion is a simple matter of how well two different materials stick together, and adhesion measurements provide some indication of the force required to separate them. However, a more detailed look at adhesion shows that it is a very important feature of food throughout its manufacturing, packaging and storage. Chapters are fully devoted to the fascinating topic of adhesion in foods. Key features of the book include, but are not limited to: definition and nomenclature of adhesion; adhesion mechanisms and ...

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Adhesion in Foods: Fundamental Principles and Applications 2017, Wiley-Blackwell, Hoboken

ISBN-13: 9781118851616

Hardcover