Properties of Water in Foods: in Relation to Quality and Stability - NATO Science Series E: - D Simatos - Books - Springer - 9789024731534 - April 30, 1985
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D Simatos
Properties of Water in Foods: in Relation to Quality and Stability - NATO Science Series E: 1985 edition

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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;

694 pages, biography

Media Books     Hardcover Book   (Book with hard spine and cover)
Released April 30, 1985
ISBN13 9789024731534
Publishers Springer
Pages 694
Dimensions 155 × 235 × 38 mm   ·   1.17 kg
Editor Multon, J.L.
Editor Simatos, D.

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