Physical Chemistry of Foods

ISBN: 9780824793555 出版年：2002 页码：830 Walstra, Pieter CRC Press

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, b