Physical Chemistry of Foods

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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Bibliographic Details
Main Author: Walstra, Pieter (Author)
Format: Book
Language:English
Published: New York MARCEL DEKKER, INC. 2003
Series:Food science and technology series 121
Subjects:
Chemistry, Physical and theoretical
Food industry and trade
Online Access:Click Here to View Status and Holdings.
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