Physical Chemistry of Foods - Food Science and Technology - Pieter Walstra - Books - Taylor & Francis Inc - 9780824793555 - October 8, 2002
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Pieter Walstra
Physical Chemistry of Foods - Food Science and Technology 1st edition

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Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, this title describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. It covers aspects of thermodynamics and bonds and interaction forces.

832 pages

Media Books     Hardcover Book   (Book with hard spine and cover)
Released October 8, 2002
ISBN13 9780824793555
Publishers Taylor & Francis Inc
Pages 830
Dimensions 155 × 235 × 53 mm   ·   1.31 kg
Language English  

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