Properties of Water in Foods ISOPOW 6

Discover the essential insights into the role of water in food with "Properties of Water in Foods ISOPOW 6" by David Reid. Published by Springer-Verlag New York Inc. in 2013, this sixth edition features 512 pages of comprehensive research and findings from the International Symposium on the Properties of Water (ISOPOW). Since its inception, ISOPOW has facilitated five international meetings, bringing together experts to explore the critical properties of water in various food contexts. This book is a must-have for food scientists, researchers, and industry professionals looking to deepen their understanding of water's influence on food quality and safety. Enhance your library with this authoritative resource that bridges science and practical applications in food technology.