Physical Chemistry of Foods (ISSN) by Pieter Walstra

Physical Chemistry of Foods (ISSN)

Pieter Walstra
830 pages
CRC Press
Oct 2002
Hardcover
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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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About this book
Pages 830
Publisher CRC Press
Published 2002
Readers 0