Water in foods : fundamental aspects and their significance in relation to processing of foods /

Bibliographic Details
Call Number:Libro Electrónico
Corporate Author: International Symposium on the Properties of Water in Foods
Other Authors: Fito Maupoei, Pedro (Editor), Mulet, Antonio (Editor), McKenna, Brian (Editor)
Format: Electronic Conference Proceeding eBook
Language:Inglés
Published: London : Elsevier Applied Science, 1994.
Subjects:
Food > Water activity > Congresses.
Food industry and trade > Congresses.
Aliments > Activit�e de l'eau > Congr�es.
Food industry and trade.
Food > Water activity.
Congress
Conference papers and proceedings.
Actes de congr�es.
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