Water Activity in Foods Fundamentals and Applications

Water Activity in Foods Fundamentals and Applications

Water Activity in Foods: Fundamentals and Applications is a one-of-a-kind reference text that brings together an international group of food scientists, chemists, and engineers to present a broad but thorough coverage of an important factor known to influence the attributes of foods - water activity

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Bibliographic Details
Other Authors: Barbosa-Canovas, Gustavo V. (editors), Fontana, Anthony J. (editors), Schmidt, Shelly J. (editors), Labuza, Theodore P. (editors)
Format: Book
Language:English
Published: Ames, Iowa Blackwell Publishing 2007
Series:IFT press series
Subjects:
Food > Water activity
Food > Moisture
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