Physical Chemistry of Foods EPUB
by Pieter (Wageningen Agricultural University, The Netherlands) Walstra
Part of the Food Science and Technology series
EPUB
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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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- Format:EPUB
- Pages:832 pages
- Publisher:Taylor & Francis Ltd
- Publication Date:08/10/2002
- Category:
- ISBN:9781135565541
Information
-
Download Now
- Format:EPUB
- Pages:832 pages
- Publisher:Taylor & Francis Ltd
- Publication Date:08/10/2002
- Category:
- ISBN:9781135565541
