ABSTRACT
Water is the major constituent of foods. Most natural foods contain 60 to 90% water (Table 3.1).
Food processing, such as drying, cutting, and pressing, decreases the amount of water in foods (Table 3.2).
Water is the major constituent of foods. Most natural foods contain 60 to 90% water (Table 3.1).
Food processing, such as drying, cutting, and pressing, decreases the amount of water in foods (Table 3.2).