Properties of Water in Foods WHO International Programme on Chemical Safety I will of course be

I will of course be drawing upon a very small selection of the pertinent literature

Das vorliegende Buch hat daher das Ziel

2Der zeitliche Ablauf und wesentliche Etappen der Liberalisierung54

Die Bundesrepublik Deutschland ist in hohem Maße in die internationale Arbeitsteilung eingebunden

2Informationsgesellschaft24

Properties of Water in Foods WHO International Programme on Chemical Safety I will of course beWater is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the