Título: Low temperature biology of foodstuffs
Año: 1968
Edición: 1st. ed
Tema:CONGELACION,
DESCONGELACION,
ALIMENTOS
Notas: Contenido: 1-The structure of water and of aqueous solutions 2-Nucleation and growth of ice crystals in water and biological systems 4-The formation of ice and the physical behaviour of the ice phase in aqueous solutions and in biological systems 5-Thermodynamics of freezing in porous solids 6-Ice formation in frozen muscle 7-Ice formation within plants, the resulting damage and recovery 8-Protective mechanims in frost-hardy plants 9-Physical effects during ice formation in plants, etc.
Nivel bibliográfico: Monográfico
Tipo de documento: Libro
Lugar: Oxford
Editor: Pergamon Press
Páginas: 458 p., il. ; 23 cm.
Signatura Topográfica: A 1 C0044
Disponibilidad Actual Para Préstamo: 0
Disponibilidad Actual Para Sala de Lectura: 1
Cantidad Actual de Reservas: 0
