Faithin Omaha eBook Collection

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical

This book was developed from the papers presented at a symposium on "Water Relationships in Foods," which was held from April 10-14, 1989 at the 197th National

Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing the phase and state transitions that affect