PHYSICAL CHEMISTRY OF FOOD PROCESSES Fundamental Aspects

PHYSICAL CHEMISTRY OF FOOD PROCESSES Fundamental Aspects

This is the first volume of a comprehensive two-volume set on the physical chemistry of food processes.

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Bibliographic Details
Other Authors: Baianu, Ion C. (edited)
Format: Book
Language:English
Published: New York, N.Y. Van Nostrand Reinhold 1992
Subjects:
Food industry and trade > Quality control
Food > Composition
Online Access:Click Here to View Status and Holdings.
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245 1 1 |a PHYSICAL CHEMISTRY OF FOOD PROCESSES  |b Fundamental Aspects  |c Edited by Ion C. Baianu, Associate Professor Physical Chemistry of Foods University of Illinois at Urbana 
264 # 1 |a New York, N.Y.  |b Van Nostrand Reinhold  |c 1992 
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504 # # |a Includes bibliographical references and indexes 
520 # # |a This is the first volume of a comprehensive two-volume set on the physical chemistry of food processes. 
650 # 0 |a Food industry and trade  |x Quality control 
650 # 0 |a Food  |x Composition 
700 1 # |a Baianu, Ion C.  |e edited 
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