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http://dx.doi.org/10.1201/9781420028805
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Front MatterAbstract - Hi-Res PDF (832 KB) - PDF w/links (833 KB)
Chapter 1. Mass-Volume-Area-Related Properties of FoodsM. Shafiur RahmanAbstract - Hi-Res PDF (932 KB) - PDF w/links (955 KB)
Chapter 2. Rheological Properties of Fluid FoodsAbstract - Hi-Res PDF (1257 KB) - PDF w/links (1309 KB)
Chapter 3. Rheological Properties of Solid FoodsXimena Quintero, V. N. Mohan RaoAbstract - Hi-Res PDF (976 KB) - PDF w/links (1011 KB)
Chapter 4. Thermal Properties of Unfrozen FoodsPaul NesvadbaAbstract - Hi-Res PDF (899 KB) - PDF w/links (786 KB)
Chapter 5. Thermal Properties of Frozen FoodsR. Paul Singh, Arnab SarkarAbstract - Hi-Res PDF (913 KB) - PDF w/links (934 KB)
Chapter 6. Properties Relevant to Infrared Heating of FoodsMarialuci AlmeidaAbstract - Hi-Res PDF (846 KB) - PDF w/links (757 KB)
Chapter 7. Thermodynamic Properties of Foods in DehydrationAbstract - Hi-Res PDF (1905 KB) - PDF w/links (1930 KB)
Chapter 8. Mass Transfer Properties of FoodsGeorge D. SaravacosAbstract - Hi-Res PDF (1180 KB) - PDF w/links (1205 KB)
Chapter 9. Physicochemical and Engineering Properties of Food in Membrane Separation ProcessesT. Matsuura, S. Sourirajan, D. RanaAbstract - Hi-Res PDF (1916 KB) - PDF w/links (1951 KB)
Chapter 10. Electrical Conductivity of FoodsSudhir K. SastryAbstract - Hi-Res PDF (971 KB) - PDF w/links (964 KB)
Chapter 11. Dielectric Properties of FoodsG. Sumnu, G. S. V. RaghavanAbstract - Hi-Res PDF (1602 KB) - PDF w/links (1515 KB)
Chapter 12. Ultrasound PropertiesKathryn L. McCarthy, Lu Wang, Michael J. McCarthyAbstract - Hi-Res PDF (1350 KB) - PDF w/links (1108 KB)
Chapter 13. Kinetic Data for Biochemical and Microbiological Processes during Thermal ProcessingChantal Smout, Indrawati, Ann M. Van Loey, Marc E. HendrickxAbstract - Hi-Res PDF (813 KB) - PDF w/links (877 KB)
Chapter 14. Gas Exchange Properties of Fruit and VegetablesBart M. Nicolai, Wendy Schotsmans, Bert E. Verlinden, Jeroen LammertynAbstract - Hi-Res PDF (1255 KB) - PDF w/links (1109 KB)
Chapter 15. Surface PropertiesJoseph McGuireAbstract - Hi-Res PDF (703 KB) - PDF w/links (628 KB)
Chapter 16. Colorimetric Properties of FoodsF. J. FrancisAbstract - Hi-Res PDF (2042 KB) - PDF w/links (896 KB)
