Principles of Food Chemistry (Food Science Text Series)

Description

Koretsky helps students understand and visualize thermodynamics through a qualitative discussion of the role of molecular interactions and a highly visual presentation of the material. By showing how principles of thermodynamics relate to molecular concepts learned in prior courses,
helps students construct new knowledge on a solid conceptual foundation.
is designed for Thermodynamics I and Thermodynamics II courses taught out of the Chemical Engineering department to Chemical Engineering majors.
Specifically designed to accommodate students with different learning styles, this text helps establish a solid foundation in engineering and chemical thermodynamics. Clear conceptual development, worked-out examples and numerous end-of-chapter problems promote deep learning of thermodynamics and teach students how to apply thermodynamics to real-world engineering problems.