Soft Matter Approaches to Structured Foods
Language: English
Published by ROYAL SOCIETY OF CHEMISTRY, 2012
- Hardcover
- New
Seller: moluna, Greven, Germanymoluna
AbeBooks seller since July 9, 2020
Condition: New
£ 193.43
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Add to basketItem description from seller
This Faraday Discussion on Soft Matter Approaches to Structured Food will introduce and strengthen the concept of the soft matter approach to food scientists, and bring food scientists together with non-food experts.Über den AutorrnrnFa.
Seller Inventory # 597106825
- Title
- Soft Matter Approaches to Structured Foods
- Author
- Royal Society of Chemistry
- Publisher
- ROYAL SOCIETY OF CHEMISTRY
- Publication year
- 2012
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1849734496
- ISBN 13
- 9781849734493
This Faraday Discussion on Soft Matter Approaches to Structured Food will introduce and strengthen the concept of the soft matter approach to food scientists, and bring food scientists together with non-food experts.
"Synopsis" may belong to another edition of this title.
About the Author
Faraday Discussions documents a long-established series of Faraday Discussion meetings which provide a unique international forum for the exchange of views and newly acquired results in developing areas of physical chemistry, biophysical chemistry and chemical physics. The papers presented are published in the Faraday Discussion volume together with a record of the discussion contributions made at the meeting. Faraday Discussions therefore provide an important record of current international knowledge and views in the field concerned. The latest (2010) impact factor of Faraday Discussions is 4.5
"About the title" may belong to another edition of this title.
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