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Water and food quality

1989

Hardman, T.M. (ed.)

AGROVOC Keywords
actividad del agua alimentos calidad carne chemicophysical properties confectionery contenido de humedad drying enzimas enzyme enzymes foods meat moisture content produit alimentaire proteine proteins quality secado teneur en eau viande water activity
Bibliographic information
Publisher
London (UK) Elsevier Applied Science
Other Subjects
Activite de l'eau; Propriete physicochimique; Patisserie confiserie; Proteinas; Pasteleria-confiteria; Qualite; Propiedades fisicoquimicas; Sechage
ISBN
1-85166-306-1
Type
Text
2016-06-15
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