The Properties of Water in Foods ISOPOW 6 /

This book presents the state of the art on the subject of water in foods, and comprises contributions from most of the world's leading authorities on the subject. Of tremendous importance across many aspects of food science and technology, the subject is of particular relevance to consistency,...

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Bibliographic Details

Main Author:	Reid, David S.
Corporate Author:	SpringerLink (Online service)
Format:	eBook
Language:	English
Published:	Boston, MA : Springer US, 1997.
Subjects:	Chemistry. Food science. Electronic books.
Online Access:	Connect to the full text of this electronic book