The Chemical Physics of Food
(Bog, Hardback, Engelsk)
Forlag:
John Wiley and Sons Ltd
- Type: Bog
- Format: Hardback
-
Sprog:
Engelsk
- ISBN-13: 9781405121279
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Beskrivelse
This important book covers the main types of materials that food scientists have to deal with. Special attention is given to starch and gluten as being of particular importance in food science and not typical of general classes of substance. The book approaches the subject matter form a physics viewpoint.
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| Forlag | John Wiley and Sons Ltd |
| Forfatter | P Belton |
| Type | Bog |
| Format | Hardback |
| Sprog | Engelsk |
| Udgivelsesdato | 20-02-2007 |
| Første udgivelsesår | 2007 |
| Fagredaktør | Peter (School of Chemical Sciences & Pharmacy Belton |
| Originalsprog | United Kingdom |
| Sideantal | 262 |
| Indbinding | Hardback |
| Forlag | John Wiley and Sons Ltd |
| Sideoplysninger | 262 pages |
| Mål | 178 x 258 x 23 |
| ISBN-13 / EAN-13 | 9781405121279 |