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Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components is the first English handbook entirely devoted to water vapor sorption data o

As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products bec

This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technol

Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more