Physical Chemistry of Foods
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...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
New York
MARCEL DEKKER, INC.
2003
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| Series: | Food science and technology series
121 |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Add Tag | Summary: | 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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| Physical Description: | xiii, 807 pages illustrations 24 cm |
| Bibliography: | Includes bibliographical references and index |
| ISBN: | 9780824793555 0824793552 |
PHYSICAL CHEMISTRY OF FOOD PROCESSES Fundamental Aspects 
Physical chemistry of food processes advanced techniques, structure, and applications