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Calorimetry in Food Processing: Analysis and Design of Food Systems

Posted By: fdts
Date: 21 Nov 2014 13:44:44
Calorimetry in Food Processing: Analysis and Design of Food Systems

Calorimetry: Fundamentals, Instrumentation and Applications, 2nd edition
by Stefan Mathias Sarge, Gunther W. H. Hohne, Wolfgang Hemminger
English | 2014 | ISBN: 3527327614 | 304 pages | PDF | 21.6 MB

Clearly divided into three parts, this practical book begins by dealing with all fundamental aspects of calorimetry. The second part looks at the equipment used and new developments. The third and final section provides measurement guidelines in order to obtain the best results. The result is optimized knowledge for users of this technique, supplemented with practical tips and tricks.

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