• Vickie A. Vaclavik
  • Elizabeth W. Christian
Part of the Food Science Texts Series book series (FSTS)


Vapor Pressure Boiling Point Hard Water Colloidal Dispersion Soft Water 
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  3. Simatros D, Karel M. Characterization of the condition of water in foods:Physiochemical aspects. In: Seow CC, ed. Food Preservation by Moisture Control.London: Elsevier Applied Science Publishers, 1988.Google Scholar
  4. Rockland LB, Stewart GF. Water Activity: Influences on Food Quality. New York: Academic Press, 1981.Google Scholar

Copyright information

© Springer Science+Business Media, LLC. 2008

Authors and Affiliations

  • Vickie A. Vaclavik
    • 1
  • Elizabeth W. Christian
    • 2
  1. 1.Southwestern Medical Center at DallasThe University of TexasDallasUSA
  2. 2.Department of Nutrition and Food SciencesTexas Woman’s UniversityDentonUSA

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