Produkt mají v nabídce:
Adhesion in Foods - Nussinovitch, Amos (Faculty of Food and Agriculture, Hebrew University of Jerusalem, Israel)
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.
