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2 Table of Contents: “... products -- 11. Physico—chemical properties of milk...”

3 Table of Contents: “... Treatments for the Food Industry: Physico-chemical Systems -- Wastewater Treatments for the Food Industry...”

4 “...The chemistry and physico-chemical properties of milk proteins is perhaps the largest and most...”

5 Table of Contents: “...Preface -- 1.Chemistry of bulk sweeteners -- 2.Physico-chemical properties of sweeteners...”

6 Table of Contents: “... and Off-Flavours in Milk and Dairy Products -- Physico-chemical Properties of Milk -- Erratum to: IV...”

7 Table of Contents: “... -- Chapter 9. Physico-chemical characterization of bioplastics and biocomposites -- Chapter 10. Assessment...”

8 Table of Contents: “...9.4 Physico-chemical properties of ?,?-trehalose in aqueous solution -- 9.5 Interpretation...”

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10 “... are also included. The third section discusses the physico-chemical characteristics and quality parameters...”

11 Table of Contents: “... -- 3. Physical, Chemical, and Microbiological Characteristics of Dehydrated Foods -- 4. Dehydration...”

12 Table of Contents: “...1. Introduction -- 2. Nano and Micro Food Emulsions -- 2.1. Methods of Formulation -- 2.2. Physical...”

13 “... species, the carcass characteristics, physico-chemical properties and nutritional value of the meat...”

14 Table of Contents: “... -- Milk Fat: Physical, Chemical and Enzymatic Modification -- Chemistry and Technology of Butter and Milk...”

15 Table of Contents: “... -- Tamarindus indica bioactivities and chemical composition -- Dacryodes edulis composition and physico-chemical...”

16 “...This book systematically covers the sensory, physical, chemical nutrition, and processing...”

17 Table of Contents: “...Chapter 34. Physico-chemical Properties and Antioxidant Potential of Curry Leaf Chutney Powder: A...”

18 Table of Contents: “...1 Freezing Systems -- 2 Overview Of Physical/Chemical Aspects of Freezing -- 3 Measurement...”

19 “... address topics such as the isolation and purification of the compounds, their physical, chemical...”

20 “... address the physical, chemical, engineering, nutritional and glycemic qualities of brown rice in different...”