Título: Water relations of foods
Año: 1975
Tema:CONTENIDO DE HUMEDAD,
HUMEDAD RELATIVA EN EQUILIBRIO,
Agua
Notas: Contenido: 1-Water and its molecular interaction with other constituents of biological systems 2-Methods and criteria used in the study of water in foods 3-Water in relation to the behaviour of micro-organims 4-Influences of water on enzyme action in foods 5-Non-enzymic chemical changes at low and intermediate moisture contents 6-Effects associated with freezing and thawing 7-Aspects of the condition and properties of water in relatively moist food materials
Nivel bibliográfico: Monográfico
Tipo de documento: Libro
Lugar: London
Editor: Academic Press
Páginas: 716 p., il. ; 23 cm.
ISBN: 0-12-223150-3
Signatura Topográfica: A 1 C0132
Disponibilidad Actual Para Préstamo: 0
Disponibilidad Actual Para Sala de Lectura: 1
Cantidad Actual de Reservas: 0
