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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: December 12, 2024
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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