Introduction to the Physical Chemistry of Foods
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- Synopsis
- Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing. Based on the author's years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth of information a
- Copyright:
- 2013
Book Details
- Book Quality:
- Publisher Quality
- ISBN-13:
- 9781000454192
- Related ISBNs:
- 9780429185182, 9781466511750
- Publisher:
- CRC Press
- Date of Addition:
- 04/27/21
- Copyrighted By:
- Taylor & Francis Group, LLC. This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the v
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Science, Technology
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.