Physical Chemistry of Foods

By Pieter Walstra (Author)

Book information

Publisher
CRC Press
Year
2001
ISBN
9780824793555, 9780824743260, 9780203910436, 9781135565558, 9781135565527, 9781498783194, 9780429222528, 9781466545878, 9781135565541, 9781135565503
DOI
10.1201/9780203910436
Format
PDF
Filesize
265 MB (278297325 bytes)
Edition
1
Pages
\830
Time added
2020-10-06 04:24:42
Food Science & Technology;Food Chemistry;Food Micr

Description

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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