2 options
Amorphous food and pharmaceutical systems / edited by Harry Levine.
- Format:
- Book
- Series:
- Special publication (Royal Society of Chemistry (Great Britain)) ; no. 281.
- Special publication ; no. 281
- Language:
- English
- Subjects (All):
- Food--Water activity--Congresses.
- Food.
- Food--Preservation--Congresses.
- Amorphous substances--Congresses.
- Amorphous substances.
- Pharmaceutical chemistry--Congresses.
- Pharmaceutical chemistry.
- Physical Description:
- 1 online resource (397 p.)
- Edition:
- 1st ed.
- Place of Publication:
- Cambridge, U.K. : Royal Society of Chemistry, c2002.
- Language Note:
- English
- Summary:
- During the past decade, the importance of amorphous water-soluble substances has been increasingly recognised within the food and pharmaceutical industries. In response, Amorphous Food and Pharmaceutical Systems brings together current leading experts to contribute to this unique cross-disciplinary account of the subject. Coverage includes: water-compatible amorphous solids (physical, chemical behaviour), low water content systems (water as plasticizer); applications in food and pharmaceutical sciences and industries (processing and stability) along with state-of-the-art technology in food and
- Contents:
- BK9780854048663-FX001; Levine
- Notes:
- Proceedings of a conference held May 15-17, 2001, at Churchill College.
- Includes bibliographical references and index.
- ISBN:
- 9781847550118
- 1847550118
- OCLC:
- 843640692
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.