Introduction to the physical chemistry of foods

"This book provides an introduction to the physico-chemical basis and mathematical description of notions such as distillation, crystallization, sublimation, protein denaturation, emulsions, kinetics, enzymatic activity, and rheology. It lays the foundations in explaining the texture of ice cre...

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Bibliographic Details
Main Author: Ritzoulis, Christos, 1973- (Author)
Format: Book
Language: English
Published: Boca Raton : CRC Press, c2013
Subjects:
fyzikální chemie
potraviny
potravinářská chemie
výroba potravin
potravinářská technologie
physical chemistry
food chemistry
food production
food technology
monografie
monographs
ISBN: 9781466511750
Physical Description: xiii, 210 s. : il. ; 24 cm

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ikona NpovdaGlossary of Terms
Status Description Location Call Number
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In house loan 		Description

Location
 Study room - 3rd floor Call Number 664/RITZOULIS,CH.

Status Description Location Call Number
In house loan Study room - 3rd floor 664/RITZOULIS,CH.

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