Produkt mají v nabídce:
Physical Chemistry of Foods - Walstra, Pieter (Wageningen Agricultural University, The Netherlands)
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, this title describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. It covers aspects of thermodynamics and bonds and interaction forces.
