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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| Other Authors: | , , , |
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| Format: | Book |
| Language: | English |
| Published: |
Ames, Iowa
Blackwell Publishing
2007
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| Series: | IFT press series
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 245 | 0 | 0 | |a Water Activity in Foods |b Fundamentals and Applications |c Gustavo V. Barbosa-Canovas [and 3 others.] EDITORS |
| 264 | # | 1 | |a Ames, Iowa |b Blackwell Publishing |c 2007 |
| 264 | # | 4 | |c ©2007 |
| 300 | # | # | |a xviii, 435 pages |b illustrations |c 26 cm |
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| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a 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 |
| 650 | # | 0 | |a Food |x Water activity |
| 650 | # | 0 | |a Food |x Moisture |
| 700 | 1 | # | |a Barbosa-Canovas, Gustavo V. |e editors |
| 700 | 1 | # | |a Fontana, Anthony J. |e editors |
| 700 | 1 | # | |a Schmidt, Shelly J. |e editors |
| 700 | 1 | # | |a Labuza, Theodore P. |e editors |
| 830 | # | 0 | |a IFT press series |
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