Physical chemistry of foods
New York, Basel: Marcel Dekker, Inc, [2003]
Online
Monographie, Elektronische Ressource
- 1 Online-Ressource (ca. 832 ungezählte Seiten) : Illustrationen
Zugriff:
Ermittle Ausleihstatus...
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. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.
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Physical chemistry of foods
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Verantwortlichkeitsangabe: | Pieter Walstra (Wageningen University ; Wageningen, the netherlands) |
Autor/in / Beteiligte Person: | Walstra, Pieter (1931-) |
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Veröffentlichung: | New York, Basel: Marcel Dekker, Inc, [2003] |
Medientyp: | Monographie |
Datenträgertyp: | Elektronische Ressource |
Umfang: | 1 Online-Ressource (ca. 832 ungezählte Seiten) : Illustrationen |
ISBN: | 9780203910436 EBook; 9780429222528 |
DOI: | 10.1201/9780203910436 |
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