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An Introduction to the Physical Chemistry of Food
part of the Food Science Text Series series
- Binding:
- Hardback
- Pages:
- 182
- Published:
- June 29, 2014
- Edition:
- 2014
- Dimensions:
- 185x256x16 mm.
- Weight:
- 532 g.
Delivery:
2-3 weeks
Expected delivery: January 11, 2025
Extended return policy to January 30, 2025
Description of An Introduction to the Physical Chemistry of Food
The remaining chapters focus on the formation and properties of specific structures in foods - crystals, polymers, dispersions and gels.Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required.
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