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1 of 2 people found the following review helpful:
4.0 out of 5 stars
a little bit of everything,
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This review is from: Physical Chemistry of Foods (Food Science and Technology) (Hardcover)
this book is required for my class. It's OK, it covers everything but you need to look elsewhere if you are missing some background information. It does not go in-depth on some topics that could use a little more detail. With that said, colloids is not an easy subject and you cannot expect all information to be contained in one textbook. Research articles are key.
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Physical Chemistry of Foods (Food Science and Technology) by Pieter Walstra (Hardcover - October 8, 2002)
$133.95 $115.05
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