Water Relationships in Foods: Advances in the 1980s and Trends for the 1990s

by Harry LeVine III

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This book was developed from the papers presented at a symposium on "Water Relationships in Foods," which was held from April 10-14, 1989 at the 197th National Meeting of the American Chemical Society in Dallas, Texas, under the auspices of the Agricultural and Food Chemistry Division of ACS. The editors of this book organized the symposium to bring tagether an es- teemed group of internationally respected experts, currently active in the field of...

Format:Paperback

Language:English

ISBN:1489906665

ISBN13:9781489906663

Release Date:June 2013

Publisher:Springer

Length:836 Pages

Weight:2.58 lbs.

Dimensions:1.7" x 6.1" x 9.2"

Related Subjects

Engineering Medical Medical Books Science Science & Math Science & Scientists Science & Technology Technology

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Water Relationships in Foods: Advances in the 1980s and Trends for the 1990s

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