Physical Chemistry of Foods

Physical Chemistry of Foods

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...

Information

Brand
Pieter Walstra, Pieter Walstra
Category
Böcker > Naturvetenskap & teknik > Teknik > Industriell kemi & tillverkningstekniker > Industriell kemi > Livsmedelsteknik
GTIN
9780824793555

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