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Marcel Dekker, Inc. New York • Basel TM Pieter Walstra Wageningen University Wageningen, The Netherlands Physical Chemistry of Foods

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Physical Chemistry of Foods1.2 ABOUT THIS BOOK
1.2.1 What Is Treated
1.2.3 For Whom It Is Intended
1.2.4 Equations
2.1 CONCEPTS
2.2 SOLUTIONS
Question 1
3.1 TYPES OF BONDS
4.3.2 Activation Energy
5.3.1 Flow Rates
5.4 RECAPITULATION

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