Linked Data Explorerhttp://worldcat.org/entity/work/id/355983291
Physical chemistry of foods
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http://schema.org/about
- http://experiment.worldcat.org/entity/work/data/355983291#Topic/kongress
- http://id.worldcat.org/fast/930485
- http://id.loc.gov/authorities/subjects/sh85050191
- http://experiment.worldcat.org/entity/work/data/355983291#Topic/aliments_composition
- http://experiment.worldcat.org/entity/work/data/355983291#Topic/lebensmittel
- http://experiment.worldcat.org/entity/work/data/355983291#Topic/fysische_chemie
- http://experiment.worldcat.org/entity/work/data/355983291#Topic/alimentos_analisis_congresos
- http://experiment.worldcat.org/entity/work/data/355983291#Topic/quimica_dels_aliments
- http://experiment.worldcat.org/entity/work/data/355983291#Topic/voedingshygiene_dieet
- http://experiment.worldcat.org/entity/work/data/355983291#Topic/voeding
- http://experiment.worldcat.org/entity/work/data/355983291#Topic/fysicochemie
- http://experiment.worldcat.org/entity/work/data/355983291#Topic/aliments_composition_congres
- http://experiment.worldcat.org/entity/work/data/355983291#Topic/alimentos_analisis_congresos_libros_electronicos
- http://experiment.worldcat.org/entity/work/data/355983291#Topic/aliments_analyse_congres
- http://experiment.worldcat.org/entity/work/data/355983291#Topic/menselijke_biochemie
- http://id.loc.gov/authorities/subjects/sh2008120926
- http://experiment.worldcat.org/entity/work/data/355983291#Topic/physikalische_chemie
- http://experiment.worldcat.org/entity/work/data/355983291#Topic/aliments_analisi_congressos
http://schema.org/contributor
- http://worldcat.org/entity/person/id/2636680386
- http://worldcat.org/entity/person/id/2632823991
- http://experiment.worldcat.org/entity/work/data/355983291#Meeting/physical_chemistry_of_foods_1991_dallas_tex
- http://experiment.worldcat.org/entity/work/data/355983291#Meeting/institute_of_food_technologists_15_1991_dallas
- http://experiment.worldcat.org/entity/work/data/355983291#Meeting/international_union_of_food_science_and_technology
- http://experiment.worldcat.org/entity/work/data/355983291#Thing/hartel_r_w_ed
http://schema.org/description
- "Thermodinamics and vapor-liquid equilibria. Solid-liquid equilibrium: crystallization in foods. Glass transitions in foods. Surface thermodynamics, protein adsorption, and biofilm develpment. Gels and gelling. Emulsions. Generation of engineered structures in gels. Physicochemical aspects of muscle tissue behavior. Physical chemistry of bread dough. Physical and chemical properties of nutrients affecting theri absorption and utilization. The transduction of taste andolfactory stimuli. Desintegration and segregation kinetics of dry food particulates. Mechanistic basis of theological behavior of foods. The kinetics of nonenzymatic browning. kinetics of lipid oxidation. physical consequences of thermal reactions in food protein systems."
http://schema.org/genre
- "Kongreß"
- "Conference papers and proceedings"
- "Congressos"
http://schema.org/name
- "Physical chemistry of foods"
http://schema.org/workExample
- http://www.worldcat.org/oclc/902387028
- http://www.worldcat.org/oclc/476702203
- http://www.worldcat.org/oclc/455969248
- http://www.worldcat.org/oclc/709384481
- http://www.worldcat.org/oclc/636402523
- http://www.worldcat.org/oclc/802609442
- http://www.worldcat.org/oclc/869587996
- http://www.worldcat.org/oclc/25632779
- http://www.worldcat.org/oclc/911326000
- http://www.worldcat.org/oclc/629728710
- http://www.worldcat.org/oclc/751304189