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Professor Jack Lively
April 2005 vom VDI-Bezirksverein Augsburg e
verarbeitet mit viel Kraft und dem Willen zur Lebensfreude
Rob Johnson
teils bedrückt
Properties of Water in Foods formatIsbn:Hardcover - 9789024731534 Professor Jack LivelyWater is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the
