An Introduction to Food Colloids.

New York, NY Oxford University Press, 1992. Paperback First Edition (1992), unstated, but implied: no subsequent printings noted and same date at the title and copyright pages, in accordance with Oxford University Press' customary practice. First Edition (1992), unstated, but implied: no subsequent printings noted and same date at the title and copyright pages, in accordance with Oxford University Press' customary practice. Very Near Fine in Wraps: shows only the most minute indications of use: just a small bump to the lower corner tips of several pages mid-text; else flawless; the binding is square and secure; th text is clean. Free of creases to the panels. Free of creases to the backstrip. Free of underlining, hi-lighting, notations, or marginalia. Free of any ownership names, dates, addresses, notations, inscriptions, stamps, plates, or labels. A handsome very nearly new copy, structurally sound and tightly bound, showing a single minor, unobtrusive flaw. Bright and Clean. Corners sharp. Very close to 'As New'. NOT a Remainder, Book-Club, or Ex-Library. 8vo. (9.2 x 6.15 x 0.55 inches). viii, 207 pages. Language: English. Weight: 12.5 ounces. First Edition, unstated. University Press Paperback. Why is milk white? Why does cream turn to butter when it is churned? What makes a good froth on a glass of beer? This clear introduction to the chemistry of colloidal systems places particular emphasis on food colloids, illustrating fundamental principles with a wide range of practical examples. An interesting and accessible amount of the physical chemistry of colloidal systems for students of food science and technology, chemists, biologists, and bioengineers.