Ch. 1. Water Activity and Sorption Properties of Food -- Ch. 2. Phase Transitions in Food -- Ch. 3. Physical Properties of Food -- Ch. 4. Specific Heat, Enthalphy and Latent Heat of Food -- Ch. 5. Thermal Conductivity of Food -- Ch. 6. Thermal Diffusivity of Food -- Ch. 7. Surface Heat Transfer Coefficient in Food Processing
Notes
Author is a New Zealander
Bibliography
Includes bibliographical references (pages 463-494) and index
