Crystallization is a term that describes several different phenomena related to the formation of a crystalline lattice structure.
An edition of Crystallization in Foods
(2001)
Crystallization in Foods
1st edition
by Richard W. Hartel
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Subjects
Food, Crystallization, Food textureShowing 1 featured edition. View all 1 editions?
| Edition | Availability |
|---|---|
1
Crystallization in Foods
March 31, 2001, Springer
Hardcover
in English
- 1st edition
0834216345 9780834216341
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"Crystallization is a term that describes several different phenomena related to the formation of a crystalline lattice structure."
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- Created April 29, 2008
- 10 revisions
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| September 9, 2021 | Edited by ImportBot | import existing book |
| August 3, 2020 | Edited by MARC Bot | add LCCN |
| July 29, 2020 | Edited by MARC Bot | import existing book |
| July 7, 2012 | Edited by AMillarBot | remove series from title (Food Engineering Series) |
| April 29, 2008 | Created by an anonymous user | Imported from amazon.com record |