Water Activity in Foods PDF
By:Gustavo V. Barbosa-Cánovas,Anthony J. Fontana, Jr.,Shelly J. Schmidt,Theodore P. Labuza
Published on 2008-04-15 by John Wiley & Sons
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. A team of experienced editors designed this book for lasting value as a sound introduction to the concept of water activity for neophytes and seasoned professionals in both academe and industry. Topics have been carefully selected to provide a comprehensive understanding of the mechanisms by which water activity influences the quality, shelf life, and safety of food products. Water Activity in Foods belongs on the shelves of all food science professionals for use in product development, quality control, and food safety. Students and newcomers to these areas will appreciate the instructional approach adopted by the experienced teachers and industry specialists who have contributed chapters to this comprehensive overview.
This Book was ranked at 20 by Google Books for keyword microbiology activities.
Book ID of Water Activity in Foods's Books is 6ki2CJNaDgMC, Book which was written byGustavo V. Barbosa-Cánovas,Anthony J. Fontana, Jr.,Shelly J. Schmidt,Theodore P. Labuzahave ETAG "JY/RMKR0DHg"
Book which was published by John Wiley & Sons since 2008-04-15 have ISBNs, ISBN 13 Code is 9780470376362 and ISBN 10 Code is 0470376368
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Book which have "440 Pages" is Printed at BOOK under CategoryTechnology and Engineering
Book was written in en
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