The Chemical Physics of Food

The Chemical Physics of Food

Peter Belton

ISBN 9781405121279
Godina Izdanja 2007
Izdavač John Wiley & Sons trenutno nema na zalihi / rok isporuke 30-60 dana
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This important book covers the main types of materials that food scientists have to deal with. Special attention is given to starch and gluten as being of particular importance in food science and not typical of general classes of substance. The book approaches the subject matter form a physics viewpoint.
Based on the fundamental quantitative principles, which must form the basis for any discussion, qualitative or quantitative, about the behaviour of the systems involved, the book thus differs from others currently available. The editor, Peter Belton, currently President of the Institute of Food Science and Technology has drawn together an impressive list of international contributors, providing a book which is essential to all those involved in work on the structure of foods

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Autor Peter Belton
ISBN 9781405121279
EAN 1405121270
Godina izdanja 2007
Izdavač John Wiley & Sons
Broj stranica 264
Format i dimenzije 179 x 251mm, tvrd povez