INTRODUCTION TO THE PHYSICAL CHEMISTRY OF FOODS
RITZOULIS, CHRISTOS
INTRODUCTION TO THE PHYSICAL CHEMISTRY OF FOODS - 1 - U.S.A. CRC PRESS 2013 - 210 pag. 24 cm. - MEDICINA . - 0 0 .
THE PHYSICAL BASIS OF CHEMISTRY, CHEMICAL THERMODYNAMICS, THE THERMODYNAMICS OF SOLUTION, SURFACE ACTIVITY, EMULSIONS AND FOAMS
978-1-4665-1175-0
CIENCIAS APLICADAS
664.07 / R67
INTRODUCTION TO THE PHYSICAL CHEMISTRY OF FOODS - 1 - U.S.A. CRC PRESS 2013 - 210 pag. 24 cm. - MEDICINA . - 0 0 .
THE PHYSICAL BASIS OF CHEMISTRY, CHEMICAL THERMODYNAMICS, THE THERMODYNAMICS OF SOLUTION, SURFACE ACTIVITY, EMULSIONS AND FOAMS
978-1-4665-1175-0
CIENCIAS APLICADAS
664.07 / R67