{"product_id":"9780824793555","title":"Physical Chemistry of Foods (Food Science and Technology)","description":"\u003cp\u003eExploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, this title describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. It covers aspects of thermodynamics and bonds and interaction forces.\u003c\/p\u003e","brand":"CRC Press Inc","offers":[{"title":"Default Title","offer_id":48678165414123,"sku":"00000_00000_00000_00000","price":512.73,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0758\/4484\/5803\/files\/9780824793555-1.jpg?v=1781642833","url":"https:\/\/kinokuniya.com.sg\/products\/9780824793555","provider":"Books Kinokuniya Singapore","version":"1.0","type":"link"}