Properties Of Water In Foods: In Relation To Quality And Stability
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| Google books | books.google.com |
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| Originally published | 1985 |
| Editors | J. -L. Multon |
| D. Simatos | |
| Date of Reg. | |
| Date of Upd. | |
| ID | 2130304 |
About Properties Of Water In Foods: In Relation To Quality And Stability
Water is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. . . .
