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E-book Food Chemistry

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Penilaian

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Most of the fresh foods contain large amounts of water. It is one of the major component in composition of many
foods. Each food has its own characteristic amount of this component. Effect of water on structure, appearance
and taste of foods as well as their susceptibility to spoilage depends on its amount, location, and orientation.
Therefore, it is essential to know its physical properties.
Water has unusually high melting point, boiling point, surface tension, permittivity, heat capacity, and heat of
phase transition values. Other unusual attribute of water include expansion upon solidification, large thermal
conductivity compared to those of other liquids, moderately large thermal conductivity of ice compared to those
of other nonmetallic solids.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

664 PAR f

Penerbit

India : Agrimoon.,

Deskripsi Fisik

185 hlm

Bahasa

English

ISBN/ISSN

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Klasifikasi

664

Tipe Isi

text

Tipe Media

computer

Tipe Pembawa

online resource

Edisi

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Subjek

Food technology

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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