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.
eBook - PDF
Water Activity in Foods
Fundamentals and Applications
- 456 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Water Activity in Foods
Fundamentals and Applications
About this book
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.
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Table of contents
- Water Activity in Foods : Fundamentals and Applications
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Yes, you can access Water Activity in Foods by Gustavo V. Barbosa-Cánovas, Anthony J. Fontana, Shelly J. Schmidt, Theodore P. Labuza, Gustavo V. Barbosa-Cánovas,Anthony J. Fontana, Jr.,Shelly J. Schmidt,Theodore P. Labuza,Gustavo V. Barbosa-C¿novas in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over 1.5 million books available in our catalogue for you to explore.