Physical Chemistry of Foods - Fantastic Flavours - Home
18
Marcel Dekker, Inc. New York • Basel TM Pieter Walstra Wageningen University Wageningen, The Netherlands Physical Chemistry of Foods
Transcript of Physical Chemistry of Foods - Fantastic Flavours - Home
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
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
