Udvidet returret til d. 31. januar 2024

An Introduction to the Physical Chemistry of Food - John N. Coupland - Bog

Bag om 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.

Vis mere
  • Sprog:
  • Engelsk
  • ISBN:
  • 9781493907601
  • Indbinding:
  • Hardback
  • Sideantal:
  • 182
  • Udgivet:
  • 30. juni 2014
  • Udgave:
  • 2014
  • Størrelse:
  • 185x256x16 mm.
  • Vægt:
  • 532 g.
  • 8-11 hverdage.
  • 14. november 2024

Normalpris

  • BLACK NOVEMBER

Medlemspris

Prøv i 30 dage for 45 kr.
Herefter fra 79 kr./md. Ingen binding.

Beskrivelse af 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.

Brugerbedømmelser af An Introduction to the Physical Chemistry of Food



Find lignende bøger
Bogen An Introduction to the Physical Chemistry of Food findes i følgende kategorier:

Gør som tusindvis af andre bogelskere

Tilmeld dig nyhedsbrevet og få gode tilbud og inspiration til din næste læsning.