Physical properties of foods / edited by Ronald Jowitt [and others].

London : Applied Science, 1983.

xviii, 425 pages : illustrations ; 23 cm

"Proceedings of a seminar held under the auspices of COST" -- flyleaf verso.

Originally part of the BIODOC collection. Copy 1. Supplier/Donor: Directorate-General for Research and Innovation of the European Commission.

Pt.1. Water activity.--Pt.2. Food rheology.--Pt.3. Thermal properties in foods.--Pt.4. General considerations.

Includes bibliographies and index.