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  • PHYSICAL PROPERTIES OF FOOD. PROCEEDINGS OF A SEMINAR, HELD UNDER THE AUSPICES OF COST, LOUVAIN, B. MAIN HEADINGS - 1. WATER ACTIVITY. 2. RHEOLOGY. 3. THERMAL PROPERTIES OF FOODS.

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Authors: JOWITT R NATIONAL COLLEGE OF FOOD TECHNOLOGY, WEYBRIDGE, UK ESCHER F DEPT. OF FOOD SCIENCE, ZUERICH, CH HALLSTROEM B DEPT. OF FOOD ENGINEERING, LUND UNIV., S MEFFERT H F T SPRENGER INSTITUTE, WAGENINGEN, NL SPIESS W E L FEDERAL RESEARCH I, NATIONAL COLLEGE OF FOOD TECHNOLOGY, WEYBRIDGE, UK;DEPT. OF FOOD SCIENCE, ZUERICH, CH;DEPT. OF FOOD ENGINEERING, LUND UNIV., S;SPRENGER INSTITUTE, WAGENINGEN, NL;FEDERAL RESEARCH INSTITUTE FOR NUTRITION, KARLSRUHE, D;CEC-BRUSSELS
Bibliographic Reference: BOOK: P. 425, UKL 46, 1983. ISBN 0-85334-213-X, PUBL. BY: APPLIED SCIENCE PUBLISHERS LTD, BARKING, ESSEX, UK (WITHOUT EUR NUMBER!)
Record Number: 1989121118400 / Last updated on: 1987-01-01
Category: PUBLICATION
Available languages: en
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