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Physical Chemistry of Foods
part of the Food Science and Technology series
- Binding:
- Hardback
- Pages:
- 830
- Published:
- October 7, 2002
- Dimensions:
- 155x235x53 mm.
- Weight:
- 1312 g.
Delivery:
2-3 weeks
Expected delivery: January 12, 2025
Extended return policy to January 30, 2025
Description of 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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