1. Amorphous food and pharmaceutical systems. (©2002) Other Names: Levine, Harry, 1947-; Churchill College. Record Type: Book Extent: 1 online resource (xliii, 351 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. State of bound water : measurement and significance in food processing /: measurement and significance in food processing. ([2019]) Authors: Joardder, Mohammad U.H Other Names: Mourshed, Monjur; Hasan Masud, Mehedi Record Type: Book Extent: 1 online resource (150 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Water activity : theory and applications to food /: theory and applications to food. (2017) Other Names: Rockland, Louis B; Beuchat, Larry R; Institute of Food Technologists.; International Union of Food Science and Technology. Record Type: Book Extent: 1 online resource (424 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Water activity in foods : fundamentals and applications /: fundamentals and applications. (2020) Editors: Barbosa-Cánovas, Gustavo V; Fontana, Anthony J; Schmidt, Shelly J; Labuza, Theodore Peter, 1940- Other Names: Institute of Food Technologists. Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Water properties of food, pharmaceutical, and biological materials. (2006) Other Names: Buera, María del Pilar Record Type: Book Extent: 1 online resource, illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Water stress in biological, chemical, pharmaceutical and food systems. (2015) Editors: Gutiérrez-López, Gustavo F; Alamilla-Beltrán, Liliana; Buera, María del Pilar; Welti-Chanes, Jorge; Parada-Arias, Efrén; Barbosa-Cánovas, Gustavo V Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗