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Water relations of foods : Proceedings of an International Symposium held in Glasgow, September 1974 /
Water Relations of Foods.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
[Place of publication not identified] :
Academic Press,
1975.
|
| Colección: | Food science and technology (Academic Press)
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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|---|---|---|---|
| 001 | SCIDIR_ocn818647698 | ||
| 003 | OCoLC | ||
| 005 | 20231117044757.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 121119s1975 xx o 100 0 eng d | ||
| 040 | |a OPELS |b eng |e pn |c OPELS |d IDEBK |d OCLCF |d OCLCO |d OCL |d OCLCO |d OCLCQ |d OCLCA |d OCLCQ |d LEAUB |d VLY |d OCLCQ |d OCLCO |d COM |d OCLCO |d OCLCQ | ||
| 020 | |a 9780122231506 |q (electronic bk.) | ||
| 020 | |a 0122231503 |q (electronic bk.) | ||
| 035 | |a (OCoLC)818647698 | ||
| 050 | 4 | |a TX511 |b .W38 1975 | |
| 082 | 0 | 4 | |a 641.3/1 |2 23 |
| 245 | 0 | 0 | |a Water relations of foods : |b Proceedings of an International Symposium held in Glasgow, September 1974 / |c [edited by R. Duckworth]. |
| 260 | |a [Place of publication not identified] : |b Academic Press, |c 1975. | ||
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Food science and technology | |
| 500 | |a International conference proceedings. | ||
| 588 | 0 | |a Publisher supplied information; title not viewed. | |
| 505 | 0 | |a Section 1. Water and its molecular interaction with other constituents of biological systems -- section 2. Methods and criteria used in the study of water in foods -- section 3. Water in relation to the behaviour of micro-organisms -- section 4. Influences of water on enzyme action in foods -- section 5. Non-enzymic chemical changes at low and intermediate moisture contents -- section 6. Effects associated with freezing and thawing -- section 7. Aspects of the condition and properties of water in relatively moist food materials. | |
| 520 | |a Water Relations of Foods. | ||
| 650 | 0 | |a Food |x Composition |v Congresses. | |
| 650 | 0 | |a Food |x Water activity |v Congresses. | |
| 650 | 6 | |a Aliments |0 (CaQQLa)201-0019671 |x Activit�e de l'eau |0 (CaQQLa)201-0019671 |v Congr�es. |0 (CaQQLa)201-0378219 | |
| 650 | 7 | |a Food |x Composition. |2 fast |0 (OCoLC)fst00930485 | |
| 650 | 7 | |a Food |x Water activity. |2 fast |0 (OCoLC)fst00930652 | |
| 655 | 2 | |a Congress |0 (DNLM)D016423 | |
| 655 | 7 | |a Conference papers and proceedings. |2 fast |0 (OCoLC)fst01423772 | |
| 655 | 7 | |a Conference papers and proceedings. |2 lcgft | |
| 655 | 7 | |a Actes de congr�es. |2 rvmgf |0 (CaQQLa)RVMGF-000001049 | |
| 700 | 1 | |a Duckworth, R. | |
| 830 | 0 | |a Food science and technology (Academic Press) | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780122231506 |z Texto completo |