Physical Chemistry of Foods PDF
by Pieter (Wageningen Agricultural University, The Netherlands) Walstra
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Description
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
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Download Now
- Format:PDF
- Pages:832 pages
- Publisher:Taylor & Francis Inc
- Publication Date:08/10/2002
- Category:
- ISBN:9780203910436
Information
-
Download Now
- Format:PDF
- Pages:832 pages
- Publisher:Taylor & Francis Inc
- Publication Date:08/10/2002
- Category:
- ISBN:9780203910436