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Physical Chemistry of Foods

Physical Chemistry of Foods by Pieter Walstra
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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.
CRC Press; October 2002
828 pages; ISBN 9780203910436
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Title: Physical Chemistry of Foods
Author: Pieter Walstra
 
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ISBNs
0203910435
9780203910436
9780824793555