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Adhesion in foods = fundamental prin...

Nussinovitch, Amos.

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Adhesion in foods = fundamental principles and applications /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Adhesion in foods/ Amos Nussinovitch.
Reminder of title:	fundamental principles and applications /
Author:	Nussinovitch, Amos.
Published:	Chichester, West Sussex, UK ;Wiley-Blackwell, John Wiley & Sons, : 2017.,
Description:	1 online resource.
[NT 15003449]:	Adhesion -- Adhesion Mechanisms and Measurements -- Stickiness of Foods and Its Relation to Technological Processes -- Perception of Stickiness -- Hydrocolloids as Adhesive Agents in Foods -- Adhesion Phenomena in Coated, Battered, Breaded, and Fried Foods -- Electrostatic Adhesion in Foods -- Multilayered Adhered Food Products -- Adhesion of Substances to Food Packages and Cookware.
Subject:	Food - Analysis. -
Online resource:	https://onlinelibrary.wiley.com/doi/book/10.1002/9781118851579
ISBN:	9781118851579

Adhesion in foods = fundamental principles and applications /
Nussinovitch, Amos.

Adhesion in foodsfundamental principles and applications /[electronic resource] :Amos Nussinovitch. - 1st ed. - Chichester, West Sussex, UK ;Wiley-Blackwell, John Wiley & Sons,2017. - 1 online resource.

Includes bibliographical references and index.

Adhesion -- Adhesion Mechanisms and Measurements -- Stickiness of Foods and Its Relation to Technological Processes -- Perception of Stickiness -- Hydrocolloids as Adhesive Agents in Foods -- Adhesion Phenomena in Coated, Battered, Breaded, and Fried Foods -- Electrostatic Adhesion in Foods -- Multilayered Adhered Food Products -- Adhesion of Substances to Food Packages and Cookware.

ISBN: 9781118851579Subjects--Topical Terms:

564346
Food
--Analysis.

LC Class. No.: TX541 / .N858 2017eb

Dewey Class. No.: 664/.07

Adhesion in foods = fundamental principles and applications /
LDR:01602cmm a2200337 a 4500 001 2140916
003 OCoLC
005 20180330091607.6
006 m o d
007 cr cnu---unuuu
008 181211s2017 enk ob 001 0 eng d
020 $a 9781118851579 $q (electronic bk.)
020 $a 1118851579 $q (electronic bk.)
020 $a 9781118851593 $q (electronic bk.)
020 $a 1118851595 $q (electronic bk.)
020 $a 9781523109791 $q (electronic bk.)
020 $a 1523109793 $q (electronic bk.)
020 $z 9781118851609 $q (epub)
020 $z 9781118851616
020 $z 1118851617
035 $a 962305398
040 $a N $b eng $c N $d IDEBK $d DG1 $d YDX $d UPM $d DG1 $d OCLCQ $d STF $d ERL $d OTZ $d OCLCQ $d KNOVL $d NJR $d OCLCQ
050 4 $a TX541 $b .N858 2017eb
082 0 4 $a 664/.07 $2 23
100 1 $a Nussinovitch, Amos. $3 1244033
245 1 0 $a Adhesion in foods $h [electronic resource] : $b fundamental principles and applications / $c Amos Nussinovitch.
250 $a 1st ed.
260 $a Chichester, West Sussex, UK ; $a Hoboken, NJ : $b Wiley-Blackwell, John Wiley & Sons, $c 2017.
300 $a 1 online resource.
504 $a Includes bibliographical references and index.
505 0 $a Adhesion -- Adhesion Mechanisms and Measurements -- Stickiness of Foods and Its Relation to Technological Processes -- Perception of Stickiness -- Hydrocolloids as Adhesive Agents in Foods -- Adhesion Phenomena in Coated, Battered, Breaded, and Fried Foods -- Electrostatic Adhesion in Foods -- Multilayered Adhered Food Products -- Adhesion of Substances to Food Packages and Cookware.
588 $a Description based on print version record.
650 0 $a Food $x Analysis. $3 564346
650 0 $a Adhesion. $3 818212
856 4 0 $u https://onlinelibrary.wiley.com/doi/book/10.1002/9781118851579