An Introduction to the Physical Chemistry of Food - Food Science Text Series - John N. Coupland - Books - Springer-Verlag New York Inc. - 9781493938735 - September 3, 2016
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John N. Coupland
An Introduction to the Physical Chemistry of Food - Food Science Text Series Softcover reprint of the original 1st ed. 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     Paperback Book   (Book with soft cover and glued back)
Released September 3, 2016
ISBN13 9781493938735
Publishers Springer-Verlag New York Inc.
Pages 182
Dimensions 150 × 220 × 10 mm   ·   353 g
Language English  

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