Water and food quality
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| Format: | Texto biblioteca |
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London (UK) Elsevier Applied Science
1989
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| Subjects: | FOODS, WATER ACTIVITY, QUALITY, MOISTURE CONTENT, DRYING, PROTEINS, ENZYMES, MEAT, CONFECTIONERY, CHEMICOPHYSICAL PROPERTIES, PRODUIT ALIMENTAIRE, ACTIVITE DE L'EAU, ALIMENTOS, ACTIVIDAD DEL AGUA, QUALITE, TENEUR EN EAU, SECHAGE, PROTEINE, ENZYME, VIANDE, PATISSERIE CONFISERIE, PROPRIETE PHYSICOCHIMIQUE, CALIDAD, CONTENIDO DE HUMEDAD, SECADO, PROTEINAS, ENZIMAS, CARNE, PASTELERIA-CONFITERIA, PROPIEDADES FISICOQUIMICAS, |
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