ISOPOW books

- Water Relations of Foods, 1975, R.B. Duckworth, ed., Acad. Press, 716 p.
 

- Water Activity: Influences on Food Quality, 1981, L.B Rockland and G.F. Stewart, eds., Acad. Press, 921 p.
 

- Properties of Water in Foods, 1985, D. Simatos and J.L. Multon, eds., Martinus Nijhoff Publishers, 693 p.
 

- Food Preservation by Moisture Control, 1988. C.C. Seow, ed., Elsevier Applied Science.
 

- Water in Foods, 1994, P. Fito, A. Mulet, and B. MacKenna, eds., Elsevier Applied Science, 541 p.
 

- Food Preservation by Moisture Control, 1995, G.V. Barbosa-Canovas and J. Welti-Chanes, eds., Technomic Pub. Co, 874 p.
 

- The Properties of Water in Foods, 1998, D.S. Reid, ed., Blackie Academic and Professional, 512 p.
 

- Water Management in the Design and Distribution of Quality Foods, 1999, Y. H. Roos, J. B. Leslie and P. J. Lillford, eds., Technomics Pub. Co, 602 p.
 

- Water Science for Food, Health, Agriculture and Environment. 2001, Z. Berk , P. Lillford, J. Leslie and S. Mizrahi, eds., Technomics Pub. Co 315 p.
 

- Water Properties of Food, Pharmaceutical, and Biological Materials. 2005, M. P. Buera, H. R. Corti, J. Welti-Chanes,  and P.J. Lillford, eds.,CRC Press-Taylor and Francis, 747 p. contents

- Water Properties in Food, Health, Pharmaceutical and Biological Systems. D. Reid, T. Sajjaanantakul, P. Lillford and S. Charoenrein, eds., Blackwell Pub.  contents