David S. Reid
The Properties of Water in Foods ISOPOW 6
David S. Reid · 1997
Where to buy
Amazon’s price changes daily, so the most accurate place to see it is there, at the moment you buy.
View on AmazonAbout the book
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.
Book details
- Year
- 1997
- Language
- English
- Publisher
- Springer US
- Editions
- 1
- Pages
- 496
- ISBN
- 9781461303114
Data source: Wikidata