Physical chemistry of foods
by
Walstra, Pieter., author.
Title
:
Physical chemistry of foods
Author
:
Walstra, Pieter., author.
ISBN
:
9780203910436
9781135565503
9781135565541
9781135565558
9781466545878
Physical Description
:
1 online resource (xiii, 807 pages)
Series
:
Food science and technology ; 121
Food science and technology (Marcel Dekker, Inc.) ; 121.
Contents
:
chapter 1 Introduction -- chapter 2 Aspects of Thermodynamics -- chapter 3 Bonds and Interaction Forces -- chapter 4 Reaction Kinetics -- chapter 5 Transport Phenomena -- chapter 6 Polymers -- chapter 7 Proteins -- chapter 8 Water Relations -- chapter 9 Dispersed Systems -- chapter 10 Surface Phenomena -- chapter 11 Formation of Emulsions and Foams -- chapter 12 Colloidal Interactions -- chapter 13 Changes in Dispersity -- chapter 14 Nucleation -- chapter 15 Crystallization -- chapter 16 Glass Transitions and Freezing -- chapter 17 Soft Solids.
Subject Term
:
Chemistry, Physical and theoretical.
Food industry and trade.
Electronic Access
:
| Library | Material Type | Item Barcode | Shelf Number | [[missing key: search.ChildField.HOLDING]] | Status |
|---|
| Online Library | E-Book | 546343-1001 | TP372.5 .W355 2003 | | CRC E-Books |