John N. Coupland – författare
Visar alla böcker från författaren John N. Coupland. Handla med fri frakt och snabb leverans.
3 produkter
Introduction to the Physical Chemistry of Food
Inbunden, 2014
869 kr
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Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and …
Introduction to the Physical Chemistry of Food
E-bok, 2014
1026 kr
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Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and …
Introduction to the Physical Chemistry of Food
Häftad, 2016
815 kr
Lägg i varukorg
Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and …
