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Автор: Walstra P.
Издательство: Marcel Dekker
Жанр: Физика, химия
Год издания: 2003
Страниц: 807
ISBN: 0-8247-9355-2
Язык: Английский
Формат: PDF
Размер: 10 Мб
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.