The Properties of Water in Foods ISOPOW 6 formatIsbn:Softcover - 9781461379911 The problem of jet efflux

The problem of jet efflux from an orifice is one of the oldest in hydrodynamics and the first to be treated by Fig

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The Properties of Water in Foods ISOPOW 6 formatIsbn:Softcover - 9781461379911 The problem of jet effluxWater is recognized as being a critically important determinant of the properties of many foods. It is therefore appropriate to devote a meeting to the topic. The first such meeting was organized by the late Ron Duckworth, and held in 1974 at the University of Strathclyde in Scotland. As a result of this first meeting, the organization known as International Symposium on the Properties of Water (ISOPOW) was born, and since that first ISOPOW meeting