RITZOULIS, CHRISTOS <br/><br/>
INTRODUCTION TO THE PHYSICAL CHEMISTRY OF FOODS 

 - 1 
 - U.S.A.  CRC PRESS  2013 
 - 210 pag.  24 cm. 
 - MEDICINA .
 - 0  0 .
<br/><br/>THE PHYSICAL BASIS OF CHEMISTRY, CHEMICAL THERMODYNAMICS, THE THERMODYNAMICS OF SOLUTION, SURFACE ACTIVITY, EMULSIONS AND FOAMS 
<br/><br/><label>ISBN: </label>978-1-4665-1175-0 
<br/><br/><label>Subjects--Topical Terms: </label><br/>CIENCIAS APLICADAS
<br/><br/><label>Dewey Class. No.: </label>664.07  / R67