The Properties of Water in Foods ISOPOW 6

The Properties of Water in Foods ISOPOW 6

by David Reid
     
 

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, shelf-life and quality control (inter-alia). This is an essential

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Overview

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, shelf-life and quality control (inter-alia). This is an essential rference source for anyone in industry or the academic world working in this and related areas.

Product Details

ISBN-13:
9781461379911
Publisher:
Springer US
Publication date:
05/28/2013
Edition description:
6th ed. 1998. Softcover reprint of the original 6th ed. 1998
Pages:
512
Product dimensions:
6.10(w) x 9.25(h) x 0.04(d)

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