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   CRC Press   Amazon
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               Table of Contents
1              Introduction
2              Transport Properties of Gases and Liquids
3              Structure of Food Materials
4              Rheological Properties of Fluid Foods
5              Transport of Water in Food Materials
6              Moisture Diffusivity: Literature Data Compilation
7              Diffusivity and Permeability of Small Solutes in Food Systems
8              Thermal Conductivity of Foods
9              Heat and Mass Transfer Coefficients in Food Systems
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