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Water relations of foods proceedings of an international symposium held in Glasgow, September 1974

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Bibliografiske detaljer
Institution som forfatter:	International Union of Food Science and Technology
Andre forfattere:	Duckworth, Ronald Barrett
Format:	Bog
Sprog:	engelsk
Udgivet:	London New York Academic Press 1975
Serier:	Food science and technology
Fag:	Food > Composition Food > Water activity
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

Lignende værker

Properties of water in foods : in relation to quality and stability /
Udgivet: (1985)

Handbook of food isotherms water sorption parameters for food and food components
af: Iglesias, Hector A.
Udgivet: (1982)

Water activity : theory and applications to food /
Udgivet: (1987)

Water activity influences on food quality : a treatise on the influence of bound and free water on the quality and stability of foods and other natural products
Udgivet: (1981)

Sorption isotherms and water activity of food materials
Udgivet: (1985)

Water activity and food /
af: Troller, John A.
Udgivet: (1978)

Water in foods /
af: Matz, Samuel A.
Udgivet: (1965)

Food chemistry.
af: Meyer, Lillian
Udgivet: (1960)

Food : the chemistry of its components /
af: Coultate, T. P. (Tom P.)
Udgivet: (1989)

Food science : a chemical approach /
af: Fox, Brian A.
Udgivet: (1982)

Principles of food chemistry
af: DeMan, John M., 1925-
Udgivet: (1980)

Principles of food chemistry /
af: DeMan, John M.
Udgivet: (1976)

Food chemistry /
Udgivet: (1985)

Food tables /
af: Bender, Arnold E.
Udgivet: (1986)

Functional properties of food components
af: Pomeranz, Y. (Yeshajahu), 1922-
Udgivet: (1985)

Experimental food chemistry
af: Mondy, Nell I.
Udgivet: (1980)

Introductory food chemistry /
af: Garard, Ira Dufresne
Udgivet: (1976)

Food composition and analysis /
af: Triebold, Howard O.
Udgivet: (1963)

McCance and Widdowson's The composition of foods.
af: McCance, R. A. (Robert Alexander), 1899-
Udgivet: (1978)

McCance and Widdowson's the composition of foods /
Udgivet: (1991)

McCance and Widdowson's The composition of foods /
af: McCance, R. A. (Robert Alexander), 1899-
Udgivet: (1978)

Food - the chemistry of its components /
af: Coultate, T. P. (Tom P.)
Udgivet: (1984)

Tropical foods : chemistry and nutrition /
Udgivet: (1979)

Foods : experimental perspectives /
af: McWilliams, Margaret
Udgivet: (1989)

Food composition and nutrition tables 1981/82
Udgivet: (1981)

State of art symposium : chemistry of the food cycle
Udgivet: (1984)

The science of food : an introduction to food science, nutrition, and microbiology /
af: Gaman, P. M.
Udgivet: (1990)

Physical and chemical properties of food /
Udgivet: (1986)

Basic food chemistry
af: Lee, Frank A.
Udgivet: (1983)

An introduction to biochemistry of foods /
af: Braverman, J. B. S.
Udgivet: (1963)

Dictionary of food ingredients
af: Igoe, Robert S.
Udgivet: (1983)

Nutritive value of foods /
af: Adams, Catherine F., 1915-
Udgivet: (1981)

Dictionary of food ingredients /
af: Igoe, Robert S.
Udgivet: (1989)

Dictionary of food ingredients /
af: Igoe, Robert S.
Udgivet: (1996)

Introduction to the biochemistry of foods /
af: Braverman, Joseph B. S., 1895-1962
Udgivet: (1963)

Nutritional quality index of foods /
af: Hansen, Roger Gaurth
Udgivet: (1979)

Source book of food enzymology
af: Schwimmer, Sigmund
Udgivet: (1981)

Food science, nutrition and health /
af: Fox, Brian A.
Udgivet: (1989)

Nutritional evaluation of protein foods report of a working group sponsored by the International Union of Nutritional Sciences and the United Nations University World Hunger Programme
Udgivet: (1980)

New physico-chemical techniques for the characterization of complex food systems /
Udgivet: (1995)