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Pieter Walstra
Physical Chemistry of Foods [EPUB ebook]

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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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Formatera EPUB ● Sidor 832 ● ISBN 9781135565541 ● Utgivare CRC Press ● Publicerad 2002 ● Nedladdningsbara 3 gånger ● Valuta EUR ● ID 8157910 ● Kopieringsskydd Adobe DRM

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Pieter Walstra The Netherlands) Walstra Pieter (Wageningen Agricultural University

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