Technology, Engineering, Agriculture, Industrial Processes, Other Technologies and Applied Sciences
Water Activity in Foods

Water Activity in Foods: Fundamentals and Applications

Gustavo V. Barbosa-Cánovas (editor-in-chief), Anthony J. Fontana (editor-in-chief), Shelly J. Schmidt (editor-in-chief), Theodore Peter Labuza (editor-in-chief), Institute of Food Technologists (other)
Product available on: 15/05/2020
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Publisher information

  • Publisher: Wiley Blackwell
  • ISBN: 9781118765982
  • Number of pages: 640
  • Dimensions: 250 x 150 x 15 mm
  • Weight: 666g
  • Languages: English