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Advances in Food Colloids Eric Dickinson 1996 edition
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Advances in Food Colloids
Eric Dickinson
The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various stages of supramolecular and microscopic organization. This book describes experimental and theoretical developments in the field.
334 pages, biography
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | February 29, 1996 |
| ISBN13 | 9780751402032 |
| Publishers | Chapman and Hall |
| Pages | 334 |
| Dimensions | 156 × 234 × 26 mm · 793 g |
| Language | English |
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