The chemical physics of food

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The chemical physics of food

This book demonstrates a chemical physics approach to food. Combining the applications of chemical and physical methods with the quantitative consideration of data, the book covers major materials such as emulsions, starches, powders and granular materials, gels, and gluten, and also examines water...

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Detalhes bibliográficos
Formato:	Livro
Idioma:	Undetermined
Publicado em:	Oxford ; Ames, Iowa Blackwell Pub. 2006
Assuntos:	Food,Food,Food,Thực phẩm,Thực phẩm,Thực phẩm Analysis,Preservation,Composition.,phân tích,Bảo quản,Tổng hợp
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

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