Water in foods
fundamental aspects and their significance in relation to processing of foods
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Contributions
- Fito Maupoei, Pedro. - Contributor
- Mulet, Antonio. - Contributor
- McKenna, B. M. - Contributor
- International Symposium on the Properties of Water in Foods (5th : 1992 : Peñíscola, Spain) - Contributor
Publication
1994 - Elsevier Applied Science, London, England
Language
English
Word Count
135,250 words, Guess
Page Count
541 pages
Identifiers
- ISBN-101858610370
- ISBN-139781858610375
- Library of Congress Control Number93001321
- Better World Books9781858610375
- Open LibraryOL1394111M
Classifications
- DDC664
- LCCTX553.W3 W367 1994
- LCCTX553.W3W367 1994
and 1 more
- LCCTX357 .M33
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