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Pieter Walstra
Physical Chemistry of Foods [PDF ebook]

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Обложка 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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Формат PDF ● страницы 832 ● ISBN 9780203910436 ● издатель CRC Press ● опубликованный 2002 ● Загружаемые 6 раз ● валюта EUR ● Код товара 2300177 ● Защита от копирования Adobe DRM

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Pieter Walstra The Netherlands) Walstra Pieter (Wageningen Agricultural University

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