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CRC Press Physical Chemistry of Foods (Food Science and Technology)

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Description

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.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
08 October 2002
Listed Since
17 February 2007

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