bookOct 8, 2002GREEN OA

Physical Chemistry of Foods

PWP. Walstra

Graduate School Experimental Plant Sciences

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Abstract

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, b

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Topics & keywords

Topics
Keywords
  • Chemistry
  • Environmental chemistry
UN Sustainable Development Goals
  • Clean water and sanitation
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