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Physical Chemistry of Foods

af Pieter Walstra

indgår i Food Science and Technology serien

Physical Chemistry of Foods af Pieter Walstra
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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.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9780824793555
  • Indbinding:
  • Hardback
  • Sideantal:
  • 830
  • Udgivet:
  • 8. oktober 2002
  • Størrelse:
  • 155x235x53 mm.
  • Vægt:
  • 1312 g.
  • 2-4 uger.
  • 7. december 2024
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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.

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