Utvidet returrett til 31. januar 2025

Physical Chemistry of Foods

Om Physical Chemistry of Foods

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.

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  • Språk:
  • Engelsk
  • ISBN:
  • 9780824793555
  • Bindende:
  • Hardback
  • Sider:
  • 830
  • Utgitt:
  • 8. oktober 2002
  • Dimensjoner:
  • 155x235x53 mm.
  • Vekt:
  • 1312 g.
  • BLACK NOVEMBER
  Gratis frakt
Leveringstid: 2-4 uker
Forventet levering: 7. desember 2024

Beskrivelse av Physical Chemistry of Foods

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.

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