Physical Chemistry of Foods
Изчерпано количество
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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.
Информация за "Physical Chemistry of Foods"
- SKU 9780824793555
- Weight 1.312000
- ISBN 9780824793555
- Вид корица Hardback
- Издателство Taylor & Francis Inc
- Брой страници 832
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