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Physical Chemistry of Foods - Food Science and Technology Walstra, Pieter (Wageningen Agricultural University, The Netherlands) 1.º edición
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Physical Chemistry of Foods - Food Science and Technology
Walstra, Pieter (Wageningen Agricultural University, The Netherlands)
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.
832 pages
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 8 de octubre de 2002 |
| ISBN13 | 9780824793555 |
| Editores | Taylor & Francis Inc |
| Páginas | 830 |
| Dimensiones | 155 × 235 × 53 mm · 1,31 kg |
| Lengua | Inglés |
