Water Activity in Foods - Fundamentals and Applications

Klappentext 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. Zusammenfassung 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.

Produktdetails

• Autoren: BARBOSA CANOVAS GUSTAVO V FONTAN, Gustavo V. Fontana Barbosa-Canovas, Gustavo V. Barbosa-Cánovas
• Mitarbeit: Gustavo V. Barbosa-C Novas (Herausgeber), Gustavo V. Barbosa-C?novas (Herausgeber), Gustavo V. Barbosa-Canovas (Herausgeber), Anthony Fontana (Herausgeber), Anthony J. Fontana (Herausgeber), Gustavo Garbosa-Canovas (Herausgeber), Theodore P. Labuza (Herausgeber), Shelly Schmidt (Herausgeber), Shelly J. Schmidt (Herausgeber)
• Verlag: IOWA
• Sprache: Englisch
• Produktform: Fester Einband
• Erschienen: 12.09.2007
• EAN: 9780813824086
• ISBN: 978-0-8138-2408-6
• Seiten: 440
• Serien: Institute of Food Technologists Series; IFT Press; Institute of Food Technologists Series; IFT Press
• Themen: Naturwissenschaften, Medizin, Informatik, Technik > Technik > Chemische Technik; Ratgeber > Gesundheit > Ernährung