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Pieter (Wageningen Agricultural University, The Netherlands) Walstra
Physical Chemistry of Foods

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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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Format EPUB ● Halaman-halaman 832 ● ISBN 9781135565541 ● Penerbit CRC Press ● Diterbitkan 2002 ● Muat turun 3 kali ● Mata wang EUR ● ID 8157910 ● Salin perlindungan Adobe DRM

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Pieter Walstra The Netherlands) Walstra Pieter (Wageningen Agricultural University

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