When food is prepared for consumption, many of its characteristics such as texture, appearance, taste, and nutritional value are altered. These result from changes in the physical and chemical structure of foods. An understanding of the basic physical and chemical...
CITATION STYLE
Vieira, E. R. (1996). Food Preparation—An Important Application of Basic Chemistry and Physics (pp. 358–374). https://doi.org/10.1007/978-1-4757-5112-3_24
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