Physical chemistry of foods
Not available
Boca Raton
9780429222528
Food science and technology
Not available
Includes bibliographical references and index
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
1 online resource (xiii, 807 pages)
Not available
illustrations
Not available
| Access no. | Call number | Location | Status |
|---|---|---|---|
| 00435/25 | 664 Wal P | Online | Available |
