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Pieter Walstra
Physical Chemistry of Foods [EPUB ebook]

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Portada de Pieter Walstra: Physical Chemistry of Foods (ePUB)

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

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Formato EPUB ● Páginas 832 ● ISBN 9781135565541 ● Editorial CRC Press ● Publicado 2002 ● Descargable 3 veces ● Divisa EUR ● ID 8157910 ● Protección de copia Adobe DRM

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