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Book: Physical Chemistry of Food Processes: Advanced techniques, structures, and applications
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Physical Chemistry of Food Processes: Advanced techniques, structures, and applications
Authors: I. C. Baianu, Helmut Pessen, Thomas F. Kumosinski, Editors
Uploaded by:
bci1
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- Comments:
- Springer, Publ. Date: February 1993 - Technology & Engineering - 620 pages
- Abstract:
- A unique textbook coverage of the Physical Chemistry of food processes: advanced physical and chemical techniques, structures, and applications to biootechnology , biomaterials, naqnotechnology and biotechnology,
Techniques: NMR, X-ray, Neutron scattering, ESR, micro-encapsulation, immobilized enzymes, Liposomes, Vibrational Circular Dichroism Spectroscopy, and more.
* Publ. Date: February 1993
* Publisher: Springer-Verlag New York, LLC
* Format: Hardcover, 620pp
ISBN-13: 9780442005825
ISBN: 0442005822-2
- Rights:
-
http://books.google.com/books?id=uA4eIpPPf8gC&dq=.+%09Physical+Chemistry+of+Food+Processes:+Advanced+Techniques+and+Applications&source=gbs_navlinks_s
- Links:
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Pending Errata and Addenda
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