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  • PHYSICAL CHEMISTRY OF FOODS
    ebook
    PHYSICAL CHEMISTRY OF FOODS
    PIETER WALSTRA
    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 ...

    $5,300.00

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