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    3. Physical Chemistry of Foods (Food Science and Technology) by Pieter Walstra

    Physical Chemistry of Foods (Food Science and Technology) by Pieter Walstra

    Posted By: tvladb
    Date: 12 Mar 2010 21:00:11
    Physical Chemistry of Foods (Food Science and Technology) by Pieter Walstra

    Physical Chemistry of Foods (Food Science and Technology) by Pieter Walstra
    Publisher: CRC Press; 1 edition (October 8, 2002) | ISBN: 0824793552 | Pages: 832 | PDF | 8.5 MB

    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.

    Physical Chemistry of Foods (Food Science and Technology) by Pieter Walstra
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