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Advances in Food Colloids Eric Dickinson 1996 edition
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Advances in Food Colloids
Eric Dickinson
The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various stages of supramolecular and microscopic organization. This book describes experimental and theoretical developments in the field.
334 pages, biography
| メディア | 書籍 Hardcover Book (ハードカバー付きの本) |
| リリース済み | 1996年2月29日 |
| ISBN13 | 9780751402032 |
| 出版社 | Chapman and Hall |
| ページ数 | 334 |
| 寸法 | 156 × 234 × 26 mm · 793 g |
| 言語 | 英語 |
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