Introduction to the physical chemistry of foods. (2013)

• Record Type: Book
• Further Information: Note: Author, Christos Ritzoulis ; translated by Jonathan Rhoades.
• Other Names: Ritzoulis, Christos; Rhoades, Jonathan
• Contents: Ch. 1. The physical basis of chemistry -- ch. 2. Chemical thermodynamics -- ch. 3. The thermodynamics of solutions -- ch. 4. Surface activity -- ch. 5. Surface-active materials -- ch. 6. Emulsions and foams -- ch. 7. Rheology -- ch. 8. Elements of chemical kinetics.
• Publisher Details: Boca Raton, FL : Taylor & Francis
• Publication Date: 2013
• Extent: 1 online resource
• Subjects: 664/.07; Food -- Analysis; Food -- Composition; Chemistry, Technical; SCIENCE -- Chemistry -- Physical & Theoretical; SCIENCE -- Chemistry -- Industrial & Technical; TECHNOLOGY & ENGINEERING -- Food Science; Chemistry, Technical; Food -- Analysis; Food -- Composition; Electronic books
• Languages: English
• ISBNs: 9781466511767; 1466511761
• Related ISBNs: 9781466511750; 1466511753
• Notes: Note: Includes bibliographical references and index.; Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.