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New Physico-Chemical Techniques for the Characterization of Complex Food Systems
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New Physico-Chemical Techniques for the Characterization of Complex Food Systems

Forfatter:
innbundet, 1995
Engelsk
This book collects together in a single volume an up-to-date set of introductory articles describing a range of new physico-chemical tech­ niques which can be used to probe food structure at the molecular, colloidal and microscopic levels.
Forfatter
E. Dickinson
Opplag
1995 ed.
ISBN
9780751402520
Språk
Engelsk
Vekt
446 gram
Utgivelsesdato
31.12.1995
Antall sider
356