Properties of Water in Foods
Springer, 1985
330,50 €On orderDelivery: 2-3 weeks
Water is recognized as being an important factor in numerous pheno mena connected with the quality of food. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product;
- ISBN-13
- 9789024731534
- ISBN-10
- 9024731534
- Publisher
- Springer
- Year
- 1985
- Publication date
- 1985-04-30
- Pages
- 694
- Dimensions
- 235x155x