Coupland, John N. <br/><br/>
An Introduction to the physical chemistry of food 

 - New york   Springer  2014 
 - xiii, 182 p. 
<br/><br/> Include Bibliography ,References and Index 
<br/><br/><label>ISBN: </label>9781493907601 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food analysis<br/>Physical chemistry  food
<br/><br/><label>Dewey Class. No.: </label>664.07  / COU