INTRODUCTION TO THE PHYSICAL CHEMISTRY OF FOODS

By: Material type: TextTextSeries: MEDICINA | 0 ; 0Publication details: U.S.A. CRC PRESS 2013Edition: 1Description: 210 pag. 24 cmISBN:
  • 978-1-4665-1175-0
Subject(s): DDC classification:
  • 664.07 R67
Online resources:
Contents:
THE PHYSICAL BASIS OF CHEMISTRY, CHEMICAL THERMODYNAMICS, THE THERMODYNAMICS OF SOLUTION, SURFACE ACTIVITY, EMULSIONS AND FOAMS
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Call number Status Date due Barcode
libros de la biblioteca libros de la biblioteca Biblioteca de Medicina - Pucayacu 664.07 R67 (Browse shelf(Opens below)) Available 44774

THE PHYSICAL BASIS OF CHEMISTRY, CHEMICAL THERMODYNAMICS, THE THERMODYNAMICS OF SOLUTION, SURFACE ACTIVITY, EMULSIONS AND FOAMS

C Soles

18-May-19

There are no comments on this title.

to post a comment.
Constancias de No Adeudar - Registro - Carnets - Administrativo / Copyright 2025 Universidad Nacional Daniel Alcides Carrión | Todos los derechos reservados.