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Introduction To The Physical Chemistry Of Foods Christos Ritzoulis Jonathan Rhoades

  • SKU: BELL-4335560
Introduction To The Physical Chemistry Of Foods Christos Ritzoulis Jonathan Rhoades
$ 31.00 $ 45.00 (-31%)

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Introduction To The Physical Chemistry Of Foods Christos Ritzoulis Jonathan Rhoades instant download after payment.

Publisher: Taylor & Francis
File Extension: PDF
File size: 13.12 MB
Pages: 210
Author: Christos Ritzoulis; Jonathan Rhoades
ISBN: 9781466511767, 1466511761
Language: English
Year: 2013

Product desciption

Introduction To The Physical Chemistry Of Foods Christos Ritzoulis Jonathan Rhoades by Christos Ritzoulis; Jonathan Rhoades 9781466511767, 1466511761 instant download after payment.

This concise, easy-to-understand book presents the fundamental principles of physical chemistry and its relationship to foods and their processing. It begins with basic physics and chemistry concepts, building a foundation of knowledge so readers can then grasp the physical chemistry of food, including processes such as crystallization, melting, distillation, blanching, and homogenization as well as rheology and emulsion and foam stability. This text offers the necessary depth of information and mathematical bases presented in a clear manner for individuals with minimal physical chemistry background.

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