Physical Chemistry Of Foods
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| Google books | books.google.com |
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| Originally published | October 8, 2002 |
| Authors | Pieter Walstra |
| Editors | Pieter Walstra |
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| Date of Upd. | |
| ID | 2237588 |
About Physical Chemistry Of Foods
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. . . .