Water in foods
Subtitle: fundamental aspects and their significance in relation to processing of foods
By: edited by Pedro Fito, Antonio Mulet, and Brian McKenna.
Contributors: Fito Maupoei, Pedro.; Mulet, Antonio.; McKenna, B. M.; International Symposium on the Properties of Water in Foods (5th : 1992 : Peñíscola, Spain)
Publisher: Elsevier Applied Science
Published: 1994
Place of publication: London; New York
Language: eng
Number of pages: 541
Subjects: Food -- Water activity -- Congresses.; Food industry and trade -- Congresses.
Notes: Includes bibliographical references and index.
"Reprinted from Journal of Food Engineering, vol. 21, nos. 1-4."
"Proceedings of the Fifth International Symposium on the Properties of Water in Foods (ISOPOW-5), Peniscola, Spain, November 1992"--P. preceding t.p.