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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.

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

Normalpris

  • BLACK NOVEMBER

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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.

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