{"product_id":"9783527314416","title":"Handbook of Food Rheology and Technology: Process Optimization, Monitoring and Quality Management","description":"\u003ch1\u003eHandbook of Food Rheology and Technology\u003c\/h1\u003e\u003ch2\u003eProcess Optimization, Monitoring and Quality Management\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eContributors:\u003c\/strong\u003e Senge, Bernhard; Kaldasch, Joachim\u003c\/p\u003e\u003cp\u003eHighlighting the potential of process optimization in food technology, \u003ci\u003eHandbook of Food Rheology and Technology\u003c\/i\u003e covers the principles of rheology as well as the latest developments and rheological methods for process monitoring and quality management. Backed by numerous examples of how to optimize the processes in food technology, this handbook covers numerous industrial examples describing the special requirements for various food products. With a focus on the process optimization in food technology, this is a valuable reference for researchers, product engineers, and laboratory staff from academia and industry.\u003c\/p\u003e\u003ch3\u003eBook Details\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePublisher:\u003c\/strong\u003e Wiley-VCH\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e 2021-05-10\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardcover\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eISBN-13:\u003c\/strong\u003e 9783527314416\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePages:\u003c\/strong\u003e 450\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Wiley-VCH","offers":[{"title":"Default Title","offer_id":45369346523276,"sku":"9783527314416","price":210.0,"currency_code":"USD","in_stock":true}],"url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9783527314416","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}