An Introduction to the Physical Chemistry of Food - Food Science Text Series - John N. Coupland - Books - Springer-Verlag New York Inc. - 9781493907601 - June 30, 2014
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John N. Coupland
An Introduction to the Physical Chemistry of Food - Food Science Text Series 2014 edition

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The remaining chapters focus on the formation and properties of specific structures in foods – crystals, polymers, dispersions and gels. Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required.

195 pages, 175 black & white illustrations, 7 colour illustrations, 10 black & white tables, biograp

Media Books     Hardcover Book   (Book with hard spine and cover)
Released June 30, 2014
ISBN13 9781493907601
Publishers Springer-Verlag New York Inc.
Pages 182
Dimensions 185 × 256 × 16 mm   ·   526 g
Language English  

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