The Properties of Water in Foods ISOPOW 6 formatIsbn:Softcover - 9781461379911 1Technische Begriffe und Historie2

1Technische Begriffe und Historie2

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nally selected 25 full papers for presen- tion in the conference technical sessions

The Properties of Water in Foods ISOPOW 6 formatIsbn:Softcover - 9781461379911 1Technische Begriffe und Historie2Water is recognized as being a critically important determinant of the properties of many foods. It is therefore appropriate to devote a meeting to the topic. The first such meeting was organized by the late Ron Duckworth, and held in 1974 at the University of Strathclyde in Scotland. As a result of this first meeting, the organization known as International Symposium on the Properties of Water (ISOPOW) was born, and since that first ISOPOW meeting