Physical chemistry of foods 
/ edited by Henry G. Schwartzberg, Richard W. Hartel 
 - New York  Marcel Dekker  1992 
 - xii, 747 p. : ill. ; 24 cm. 
 - IFT basic symposium series .
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>0824786939 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Composition--Congresses