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Water in Milk Products

  • Roos Y
Springer US, (1997), 303-346
DOI: 10.1007/978-1-4757-4409-5_8
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Abstract

Water is the most important diluent of food solids. As a non-nutrient component, water in foods has several effects on physical properties, on food behaviour in processing, on microbial growth, stability, palatability and overall quality. The importance of water in foods is …

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APA

Roos, Y. H. (1997). Water in Milk Products. In Advanced Dairy Chemistry Volume 3 (pp. 303–346). Springer US. https://doi.org/10.1007/978-1-4757-4409-5_8

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