An Introduction to the Physical Chemistry of Food
(Bog, Hardback, Engelsk)
Forlag:
Springer-Verlag New York Inc.
- Type: Bog
- Format: Hardback
-
Sprog:
Engelsk
- ISBN-13: 9781493907601
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Beskrivelse
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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| Forlag | Springer-Verlag New York Inc. |
| Forfatter | John N. Coupland |
| Type | Bog |
| Format | Hardback |
| Sprog | Engelsk |
| Udgave | 2014 ed. |
| Udgivelsesdato | 30-06-2014 |
| Første udgivelsesår | 2014 |
| Serie | Food Science Text Series |
| Illustrationer | 7 Illustrations, color; 175 Illustrations, black and white |
| Originalsprog | United States |
| Sideantal | 182 |
| Indbinding | Hardback |
| Forlag | Springer-Verlag New York Inc. |
| Sideoplysninger | 182 pages, 7 Illustrations, color; 175 Illustrations, black and white |
| Mål | 256 x 185 x 16 |
| ISBN-13 / EAN-13 | 9781493907601 |