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Pieter Walstra
Physical Chemistry of Foods [PDF ebook]

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Couverture du Pieter Walstra: Physical Chemistry of Foods (PDF)

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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Format PDF ● Pages 832 ● ISBN 9780203910436 ● Maison d’édition CRC Press ● Publié 2002 ● Téléchargeable 6 fois ● Devise EUR ● ID 2300177 ● Protection contre la copie Adobe DRM

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