Physical Chemistry of Foods
Pieter Walstra
Taylor & Francis Inc, 2002
317,25 €On orderDelivery: 2-3 weeks
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, this title describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. It covers aspects of thermodynamics and bonds and interaction forces.
- ISBN-13
- 9780824793555
- ISBN-10
- 0824793552
- Publisher
- Taylor & Francis Inc
- Year
- 2002
- Publication date
- 2002-10-08
- Pages
- 830
- Dimensions
- 235x155x53
- Weight
- 1312