Water Relations of Foods
Latest Publications

TOTAL DOCUMENTS

43
(FIVE YEARS 0)

H-INDEX

13
(FIVE YEARS 0)

Published By Elsevier

9780122231506
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

The Lowering of Water Activity by Order of Mixing in Concentrated Solutions

1975 ◽  
pp. 613-626 ◽  
Author(s):  
D.P. BONE ◽  
E.L. SHANNON ◽  
K.D. ROSS
Keyword(s):  
Water Activity ◽  
Concentrated Solutions

Physico-Chemical Studies of Water in Meat

1975 ◽  
pp. 559-571 ◽  
Author(s):  
J.M.V. BLANSHARD ◽  
W. DERBYSHIRE
Keyword(s):  
Physico Chemical ◽  
Chemical Studies

The Effects of Freezing and Thawing on Food Quality

1975 ◽  
pp. 505-537 ◽  
Author(s):  
WALTER PARTMANN
Keyword(s):  
Food Quality ◽  
Freezing And Thawing

Some Applications of Wide-line and Pulsed n.m.r. in Investigations of Water in Foods

1975 ◽  
pp. 233-248 ◽  
Author(s):  
M.P. STEINBERG ◽  
HENRY LEUNG
Keyword(s):  
Wide Line

Solvent versus Non-solvent Water in Starch–Alcohol–Water Systems

1975 ◽  
pp. 173-182 ◽  
Author(s):  
F. DUPRAT ◽  
A. GUILBOT
Keyword(s):  
Water Systems ◽  
Solvent Water ◽  
Alcohol Water

Contributors

1975 ◽  
pp. vii-xi

Xerophilic Fungi and the Spoilage of Foods of Plant Origin

1975 ◽  
pp. 273-307 ◽  
Author(s):  
JOHN I. PITT
Keyword(s):  
Plant Origin

The Significance of Water Activity for Micro-organisms in Meats

1975 ◽  
pp. 309-323 ◽  
Author(s):  
L. LEISTNER ◽  
W. RÖDEL
Keyword(s):  
Water Activity ◽  
Micro Organisms
Load More ...
Sign in / Sign up

Export Citation Format

Share Document