Physical properties of foods
By: edited by Ronald Jowitt [et al.]
Contributors: Jowitt, R.; European Cooperation in Scientific and Technical Research.; European Cooperation in the Field of Scientific and Technical Research (Organization)
Publisher: Applied Science Publishers
Published: 1983
Place of publication: London
Language: eng
Number of pages: 425
Subjects: Food -- Analysis -- Congresses.
Notes: "Proceedings of a seminar held under the auspices of COST (European Cooperation in Scientific and Technical Research ) ... organzied... by the Commission of the European Communities at, and in cooperation with, the Catholic University of Leuven, Belgium."

Includes index.
Table of contents: title: Pt.1. Water activity.; title: Pt.2. Food rheology.; title: Pt.3. Thermal properties in foods.; title: Pt.4. General considerations.