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

Water Relationships in Foods Advances in the 1980s and Trends for the 1990s / edited by Harry Levine, Louise Slade.

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 A...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Levine, Harry (Editor), Slade, Louise (Editor)
Format: eBook
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 1991.
Edition:1st ed. 1991.
Series:Advances in Experimental Medicine and Biology, 302
Springer eBook Collection.
Subjects:
Food—Biotechnology.
Nutrition   .
Biochemistry.
Physical chemistry.
Electronic resources (E-books)
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