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Pieter Walstra
Physical Chemistry of Foods [PDF ebook]

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Cover of 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 ● Publisher CRC Press ● Published 2002 ● Downloadable 6 times ● Currency EUR ● ID 2300177 ● Copy protection Adobe DRM

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