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E-book
Water Activity in Foods: Fundamentals and ApplicationsISBN: 978-0-470-37636-2
E-book
440 pages
February 2008, Wiley-Blackwell
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Other Available Formats: Hardcover
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● One-of-a-kind reference text that brings together the research in water activity of international food scientists, chemists and engineers
● How water activity influences the quality, shelf-life and safety of food products
● Discusses concepts in the practical use of water activity for food formulation, processing and storage
● How water activity influences the quality, shelf-life and safety of food products
● Discusses concepts in the practical use of water activity for food formulation, processing and storage
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