TY  - BOOK
AU  - Rahman,Shafiur
TI  - Food properties handbook
SN  - 9780849350054
AV  - TX541 .R37 2009eb
U1  - 664 22
PY  - 2009///
CY  - Boca Raton
PB  - CRC Press
KW  - Food
KW  - Analysis
KW  - Food industry and trade
KW  - TECHNOLOGY & ENGINEERING
KW  - Food Science
KW  - bisacsh
KW  - fast
KW  - Electronic books
N1  - Previous ed. has main entry under Rahman, Shafiur; Academic; Includes bibliographical references and index; Front cover; Contents; Preface; Acknowledgments; Editor; Contributors; Chapter 1. Food Properties: An Overview; Chapter 2. Water Activity Measurement Methods of Foods; Chapter 3. Data and Models of Water Activity. I: Solutions and Liquid Foods; Chapter 4. Data and Models of Water Activity. II: Solid Foods; Chapter 5. Freezing Point: Measurement, Data, and Prediction; Chapter 6. Prediction of Ice Content in Frozen Foods; Chapter 7. Glass Transitions in Foodstuffs and Biomaterials: Theory and Measurements; Chapter 8. Glass Transition Data and Models of Foods; Chapter 9. Gelatinization of Starch; Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK)
ER  -