Properties of Water in Foods: in Relation to Quality and Stability
(Bog, Hardback, Engelsk)
Forlag:
Springer
- Type: Bog
- Format: Hardback
-
Sprog:
Engelsk
- ISBN-13: 9789024731534
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Beskrivelse
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;
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| Forlag | Springer |
| Type | Bog |
| Format | Hardback |
| Sprog | Engelsk |
| Udgave | 1985 ed. |
| Udgivelsesdato | 30-04-1985 |
| Første udgivelsesår | 1985 |
| Serie | NATO Science Series E: |
| Illustrationer | XXII, 694 p. |
| Fagredaktør | D. Simatos, J.L. Multon |
| Originalsprog | Netherlands |
| Sideantal | 694 |
| Indbinding | Hardback |
| Forlag | Springer |
| Sideoplysninger | 694 pages, XXII, 694 p. |
| Mål | 235 x 155 |
| ISBN-13 / EAN-13 | 9789024731534 |