E-bok, Engelska, 2002
Physical Chemistry of Foods
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Beskrivning
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, b
Produktinformation
- Utgivningsdatum: 2002-10-08
- Språk: Engelska
- Filformat: EPUB
- Kopieringsskydd: LCP
- ISBN: 9781135565541
- Förlag: Taylor & Francis Ltd
- Serie: Food Science and Technology
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