Physical chemistry of foods
By: edited by Henry G. Schwartzberg, Richard W. Hartel.
Contributors: Schwartzberg, Henry G., 1925-; Hartel, Richard W., 1951-
Series: IFT basic symposium series ;; [7]; IFT basic symposium series (Marcel Dekker, Inc.) ;; [7].
Publisher: M. Dekker
Published: 1992
Place of publication: New York
Language: eng
Number of pages: 747
Subjects: Food -- Composition -- Congresses.
Notes: Includes bibliographical references and index.