Physical Chemistry of Foods (Food Science and Technology)

Physical Chemistry of Foods (Food Science and Technology)
- Used Book in Good Condition
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.
Country USA
Brand CRC Press
Manufacturer CRC Press
Binding Hardcover
UnitCount 1
Format International Edition
EANs 9780824793555
ReleaseDate 0000-00-00

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