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Water relationships in foods : advances in the 1980s and trends for the 1990s /

Based on the American Chemical Society symposium on [title], April 1989, Dallas, Texas. The contributions reflect the realization that food processing, materials science, and polymer technology have much in common, with water being the universal plasticizer of naturally occurring organic materials w...

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Bibliographic Details
Corporate Authors: SpringerLink (Online service), American Chemical Society, Symposium on Water Relationships in Foods
Other Authors: Levine, Harry, 1947- (Editor), Slade, Louise (Editor)
Format: Conference Proceeding eBook
Language:English
Published: New York : Springer Science+Business Media, LLC, [1991]
Series:Advances in experimental medicine and biology ; v. 302.
Subjects:
Food > Water activity > Congresses.
Food > Moisture > Congresses.
Food > Congresses.
Food Analysis > Congresses.
Water > Congresses.
Aliments > Activité de l'eau > Congrès.
Aliments > Humidité > Congrès.
Eau > Chimie > Congrès.
Champignons microscopiques > Congrès.
Aliments > Analyse > Congrès.
Aliments > Composition > Congrès.
Nourriture > analyse > Congrès comme sujet.
Eau > synthèse chimique > Congrès comme sujet.
Analyse d'aliment > Congrès comme sujet.
Food > Moisture.
Food > Water activity.
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Conference proceedings.
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Call Number: TX553.W3 W38 1991eb
 
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TX553.W3 W38 1991eb Available