Marcel Dekker, Inc. New York • Basel TM Pieter Walstra Wageningen University Wageningen, The Netherlands Physical Chemistry of Foods
Transcript
Physical Chemistry of Foods1.2 ABOUT THIS BOOK
1.2.1 What Is Treated
1.2.3 For Whom It Is Intended
1.2.4 Equations
2.1 CONCEPTS
2.2 SOLUTIONS
Question 1
3.1 TYPES OF BONDS
4.3.2 Activation Energy
5.3.1 Flow Rates
5.4 RECAPITULATION
