An Introduction to the Physical Chemistry of Food

An Introduction to the Physical Chemistry of Food

by John N. Coupland

Hardcover(2014)

$74.99
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Product Details

ISBN-13: 9781493907601
Publisher: Springer New York
Publication date: 06/30/2014
Series: Food Science Text Series
Edition description: 2014
Pages: 182
Product dimensions: 7.01(w) x 10.00(h) x 0.02(d)

About the Author

John Coupland is a Professor of Food Science at Penn State where he teaches food chemistry and the physical chemistry of foods. His research is largely focused on food colloids.

Table of Contents

Introduction.- Kinetics and Thermodynamics.- Simple Solutions.- Crystallization.- Surfactants.- Polymers.- Gels.- Surfaces.- Multiphase systems.- Index

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