Water Activity in Foods: Fundamentals and Applications

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Water Activity in Foods: Fundamentals and Applications

G. V. Barbosa-Cánovas, A. J. Fontana Jr., S. J. Schmidt, T. P. Labuza, "Water Activity in Foods: Fundamentals and Applications"
English | 2007 | ISBN: 0813824087 | PDF | pages: 438 | 5,3 mb

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.

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