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Titre : |
Introduction to the physical chemistry of foods
|
Auteur(s) : |
Christos Ritzoulis
Jonathan Rhoades, Traducteur |
Type de document : | Livre |
Sujets : | TENSION SUPERFICIELLE ; THERMODYNAMIQUE ; SOLUTION ; AGENT DE SURFACE ; EMULSION ; MOUSSE ; RHEOLOGIE ; CINETIQUE ; COLLOIDE ; ELASTICITE ; VISCOSITE ; VISCOELASTICITE |
Résumé : |
Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing. Based on the author’s years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth of information and mathematical bases presented in a clear manner for individuals with minimal physical chemistry background.
Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing. Based on the author’s years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth of information and mathematical bases presented in a clear manner for individuals with minimal physical chemistry background.
|
Editeur(s) : | Boca Raton : CRC Press |
Date de publication : | 2013 |
Format : | 1 vol. (XIII-210 p.) / ill., couv. ill. en coul. / 24 cm |
Note(s) : |
Bibliogr. p.191-193. Index |
Table des matières : |
Chapter 1 The physical basis of chemistry
Chapter 1 The physical basis of chemistry |
Langue(s) : | Anglais |
Identifiant : | 978-1-4665-1175-0 |
Lien vers la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166170 |
Exemplaires (1)
Localisation | Emplacement | Pôle | Section | Cote | Support | Disponibilité |
---|---|---|---|---|---|---|
Palaiseau | Vert | TU Aliments - Cosmétiques - Biomatériaux | TU1 RIT | Papier | Empruntable Disponible |