{"title":"An Introduction to the Physical Chemistry of Food","authors":"J. Coupland","doi":"10.1007/978-1-4939-0761-8","DOIUrl":"https://doi.org/10.1007/978-1-4939-0761-8","url":null,"abstract":"","PeriodicalId":261319,"journal":{"name":"An Introduction to the Physical Chemistry of Food","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2014-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124368872","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}