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図書

Water activity in foods : fundamentals and applications Second edition

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Water activity in foods : fundamentals and applications

Second edition

Material type
図書
Author
edited by Gustavo V. Barbosa-Cánovas, Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA, Anthony J. Fontana, Jr., Technical Services, ALS-Truesdail, Irvine, California, USA, Shelly J. Schmidt, Department of Food Science and Human, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA, Theodore P. Labuza, Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota, USA.
Publisher
Wiley
Publication date
2020
Material Format
Paper
Capacity, size, etc.
-
NDC
-
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Notes on use

Note (General)：

Includes bibliographical references and indexSummary: "Understand how water activity can determine food quality with this exhaustive guide This second...

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Paper

Material Type
図書
ISBN
9781118768310
Title
Water activity in foods : fundamentals and applications
Author/Editor
edited by Gustavo V. Barbosa-Cánovas, Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA, Anthony J. Fontana, Jr., Technical Services, ALS-Truesdail, Irvine, California, USA, Shelly J. Schmidt, Department of Food Science and Human, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA, Theodore P. Labuza, Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota, USA.
Edition
Second edition
Author Heading
Barbosa-Cánovas, Gustavo V.
Publication, Distribution, etc.
Wiley
Publication Date
2020
Publication Date (W3CDTF)
2020
Place of Publication (Country Code)
us