Explore the fundamental principles of physical chemistry as they apply to food science with “Introduction to the Physical Chemistry of Foods” by Christos Ritzoulis. Translated by Jonathan Rhoades, this book, published by CRC Press, delves into the chemical and physical properties of food components, offering a comprehensive understanding of food behavior and processing. Ideal for students and professionals in food science, chemistry, and related fields seeking a solid foundation in food chemistry principles. Discover how these principles impact food quality, preservation, and innovation.

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