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Pieter Walstra
Physical Chemistry of Foods [PDF ebook]

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Copertina de 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 ● Pagini 832 ● ISBN 9780203910436 ● Editura CRC Press ● Publicat 2002 ● Descărcabil 6 ori ● Valută EUR ● ID 2300177 ● Protecție împotriva copiilor Adobe DRM

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Pieter Walstra The Netherlands) Walstra Pieter (Wageningen Agricultural University

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