Author Walstra, Pieter Additional authorUnknown Publisher Marcel Dekker, Inc (Boca Raton, 2003) Language(eng) English ISBN9780429222528 SeriesFood science and technology EditionUnknown SubjectFOOD INDUSTRY AND TRADE;CHEMISTRY, PHYSICAL AND THEORETICAL; NoteIncludes bibliographical references and index; AbstractExploring 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

Number of pages1 online resource (xiii, 807 pages) DimensionUnknown Other descriptionillustrations