This Volume, the last of the series, is devoted to water in its metastable forms, especially at sub-zero temperatures. The past few years have wit nessed an inc

The International Association for the Properties of Water and Steam (IAPWS) has produced this book in order to provide an accessible, up-to-date overview of imp

The Definitive Reference for Food Scientists & EngineersThe Second Edition of the Encyclopedia of Agricultural, Food, and Biological Engineering focuses on the