How Long to Read Cheese Rheology and Texture

By Sundaram Gunasekaran

How Long Does it Take to Read Cheese Rheology and Texture?

It takes the average reader 7 hours and 46 minutes to read Cheese Rheology and Texture by Sundaram Gunasekaran

Assuming a reading speed of 250 words per minute. Learn more

Description

Cheese Rheology and Texture is the first reference to bring together the essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques. This comprehensive resource begins with an overview of cheesemaking technology and detailed descriptions of fundamental rheological test methods. Then it presents uniaxial testing and fracture mechanics, the theory and applications of linear viscoelastic methods (dynamic testing), and the nonlinear viscoelasticity of cheeses. The book focuses on mechanics in its examination of cheese texture, while it...

How long is Cheese Rheology and Texture?

Cheese Rheology and Texture by Sundaram Gunasekaran is 456 pages long, and a total of 116,736 words.

This makes it 154% the length of the average book. It also has 143% more words than the average book.

How Long Does it Take to Read Cheese Rheology and Texture Aloud?

The average oral reading speed is 183 words per minute. This means it takes 10 hours and 37 minutes to read Cheese Rheology and Texture aloud.

What Reading Level is Cheese Rheology and Texture?

Cheese Rheology and Texture is suitable for students ages 12 and up.

Note that there may be other factors that effect this rating besides length that are not factored in on this page. This may include things like complex language or sensitive topics not suitable for students of certain ages.

When deciding what to show young students always use your best judgement and consult a professional.

Where Can I Buy Cheese Rheology and Texture?

Cheese Rheology and Texture by Sundaram Gunasekaran is sold by several retailers and bookshops. However, Read Time works with Amazon to provide an easier way to purchase books.

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