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.

Product details

• Authors: BARBOSA CANOVAS GUSTAVO V FONTAN, Gustavo V. Fontana Barbosa-Canovas, Gustavo V. Barbosa-Cánovas
• Assisted by: Gustavo V. Barbosa-C Novas (Editor), Gustavo V. Barbosa-C?novas (Editor), Gustavo V. Barbosa-Canovas (Editor), Anthony Fontana (Editor), Anthony J. Fontana (Editor), Gustavo Garbosa-Canovas (Editor), Theodore P. Labuza (Editor), Shelly Schmidt (Editor), Shelly J. Schmidt (Editor)
• Publisher: IOWA
• Languages: English
• Product format: Hardback
• Released: 12.09.2007
• EAN: 9780813824086
• ISBN: 978-0-8138-2408-6
• No. of pages: 440
• Series: Institute of Food Technologists Series; IFT Press; Institute of Food Technologists Series; IFT Press
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Technology > Chemical engineering