Food Science and Technology - Physical Chemistry of Foods
Pieter Walstra
- 9781135565541
Samenvatting:
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
€ 249,-
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