دانلود کتاب The Chemical Physics of Food

Name: The Chemical Physics of Food
Availability: InStock
Author: Peter Belton
ISBN: 1405121270, 9781405121279

by Peter Belton

عنوان فارسی: فیزیک شیمی مواد غذایی
ناشر: Wiley-Blackwell
سال: 2007
ویرایش: 1
زبان: انگلیسی
تعداد صفحه (نسخه چاپی - نسخه الکترونیکی): 271
شابک: 1405121270, 9781405121279
نوع فایل: PDF دانلود نرم افزار مطالعه
حجم: 9.00 مگابایت

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جزییات کتاب

This important book covers the main types of materials that food scientists have to deal with. Special attention is given to starch and gluten as being of particular importance in food science and not typical of general classes of substance. The book approaches the subject matter form a physics viewpoint.Based on the fundamental quantitative principles, which must form the basis for any discussion, qualitative or quantitative, about the behaviour of the systems involved, the book thus differs from others currently available. The editor, Peter Belton, currently President of the Institute of Food Science and Technology has drawn together an impressive list of international contributors, providing a book which is essential to all those involved in work on the structure of foods

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