Physical properties of foodsFunded under: IC-COST
COST 90, the first food technology project of COST, was initiated by the European Commission in 1978. Towards the end of the project a seminar was held at Leuven, Belgium in 1981. This publication is a collection of contributions to the seminar. Results of research work undertaken by three project sub-groups - water activity, rheology and thermal properties - are presented as they relate to food. In addition, views and papers of external specialists on these results are included in the contributions.
Bibliographic Reference: Report: EN (1983) 425 pp.
Availability: Elsevier Science Publishers Ltd., Crown House, Linton Road, Barking, Essex IG11 8JU (GB)
ISBN: ISBN 0-85334-213-X
Record Number: 199230009 / Last updated on: 1994-11-29
Original language: en
Available languages: en