Physical and Colloidal Chemistry in Public Nutrition Author: Горбунцова С. В. , Муллоярова Э. А. , Оробейко Е. С. , Федоренко Е. В. М. Альфа-М; Инфра—М Year: [Year of Publication] Format: Hardcover/Paperback/E-book The book "Physical and Colloidal Chemistry in Public Nutrition" by Горбунцова С. В. , Муллоярова Э. А. , Оробейко Е. С. , Федоренко Е. В. is an essential read for students pursuing higher education in food technology and related fields. It provides a comprehensive overview of the fundamental principles of physical and colloidal chemistry, highlighting their significance in the food industry. The book is divided into chapters, each focusing on a specific aspect of the subject matter, making it easier for readers to grasp and retain the information. Chapter 1: Introduction to Physical Chemistry In this chapter, the author introduces the concept of physical chemistry and its relevance to public nutrition. The reader is provided with a detailed explanation of the aggregate states of matter, including solid, liquid, and gaseous states, and how they apply to food technology.

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