Adhesion in Foods

Adhesion in Foods

Autor

Amos Nussinovitch

Editura

An publicare

2017

Nr. Pagini

240

ISBN

9781118851616

Categorii

Tehnologie Si Inginerie Alte Tehnologii

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Descriere

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.

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