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Introduction to the Physical Chemistry of Food

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The remaining chapters focus on the formation and properties of specific structures in foods - crystals, polymers, dispersions and gels.Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9781493938735
  • Indbinding:
  • Paperback
  • Sideantal:
  • 182
  • Udgivet:
  • 3. September 2016
  • Udgave:
  • 12014
  • Vægt:
  • 3786 g.
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Leveringstid: 2-3 uger
Forventet levering: 2. Juli 2024

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The remaining chapters focus on the formation and properties of specific structures in foods - crystals, polymers, dispersions and gels.Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required.

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