The Chemical Physics of FoodISBN: 978-1-4051-2127-9
Hardcover
264 pages
March 2007, Wiley-Blackwell
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'This book completed by bibliographical references, provides a physicochemical viewpoint of the food field, but also points out the important insufficiency in current analytical technologies, providing all food specialists with a new approach in this interesting subject area.'International Journal of Biological Macromolecules
'combining the applications of chemical and physical methods together with a clear quantitative consideration of data, this book offers the food scientist and technologist an extensive coverage of major materials, including starch and gluten and provides a consistent approach to the subject from a chemical physics viewpoint.' Food Engineering and Ingredients June 2007
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The Chemical Physics of Food (US $245.00)
-and- Water Activity in Foods: Fundamentals and Applications (US $255.00)
Total List Price: US $500.00
Discounted Price: US $375.00 (Save: US $125.00)
