Physical Chemistry of Foods (Food Science And Technology Ser.)
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- Synopsis
- 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
- Copyright:
- 2001
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 832 Pages
- ISBN-13:
- 9781135565541
- Related ISBNs:
- 9780824793555, 9780429222528
- Publisher:
- CRC Press
- Date of Addition:
- 03/22/21
- Copyrighted By:
- Marcel Dekker, Inc.
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Technology
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.