Başlık:
Physical chemistry of foods
Yazar:
Walstra, Pieter., author.
ISBN:
9780203910436
9781135565503
9781135565541
9781135565558
9781466545878
Fiziksel Tanımlama:
1 online resource (xiii, 807 pages)
Seri:
Food science and technology ; 121
Food science and technology (Marcel Dekker, Inc.) ; 121.
İçerik:
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.
Elektronik Erişim:
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Kütüphane | Materyal Türü | Demirbaş Numarası | Yer Numarası | Durumu/İade Tarihi | Materyal Ayırtma |
|---|---|---|---|---|---|
Arıyor... | E-Kitap | 546343-1001 | TP372.5 .W355 2003 | Arıyor... | Arıyor... |