{"title":"An Introduction to the Physical Chemistry of Food","authors":"J. Coupland","doi":"10.1007/978-1-4939-0761-8","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":261319,"journal":{"name":"An Introduction to the Physical Chemistry of Food","volume":"20 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2014-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"23","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"An Introduction to the Physical Chemistry of Food","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/978-1-4939-0761-8","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}