Eine Einführung in die physikalische Chemie von Lebensmitteln (Textreihe Lebensmittelwissenschaft)
134,89 €
John Coupland is a Professor of Food Science at Penn State where he teaches food chemistry and the physical chemistry of foods. His research is largely focused on food colloids. Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required.
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