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Physical Chemistry of Foods

Usually dispatched within 3 - 5 business days.

In Stock (605)

£ 256.50

Description

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.

Book Details
EAN:
9780824793555
Binding:
Hardback
Dimensions(mm):
235 x 155 x 53
Publication Date:
2002-10-08
Publication Country:
United States