An Introduction to the Physical Chemistry of Food |
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| Author:
| Coupland, John N. |
| Series title: | Food Science Text Ser. |
| ISBN: | 978-1-4939-3873-5 |
| Publication Date: | Sep 2016 |
| Publisher: | Springer New York
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| Imprint: | Springer |
| Book Format: | Paperback |
| List Price: | USD $89.99USD $84.99 |
Book Description:
|
This book introduces the physical chemistry essential to understanding the behavior of foods. It shows important properties of foods, such as flavor binding and water activity, as well as examines the formation and properties of specific structures in foods.
This book introduces the physical chemistry essential to understanding the behavior of foods. It shows important properties of foods, such as flavor binding and water activity, as well as examines the formation and properties of specific structures in foods.