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Language: en
Pages: 424
Pages: 424
Type: BOOK - Published: 2017-11-22 - Publisher: Routledge
This book presents the proceedings of the Tenth Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and
Language: en
Pages: 864
Pages: 864
Type: BOOK - Published: 2020-05-14 - Publisher: John Wiley & Sons
This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to wate
Language: en
Pages: 437
Pages: 437
Type: BOOK - Published: 2014-12-08 - Publisher: Springer
Low water activity (aw) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered infant formula, pean
Language: en
Pages: 253
Pages: 253
Type: BOOK - Published: 2012-12-02 - Publisher: Elsevier
Water Activity and Food explores the role of water activity in the water relations of microorganisms and in food processing, packaging, and storage. It reviews
Language: en
Pages: 940
Pages: 940
Type: BOOK - Published: 2013-10-22 - Publisher: Academic Press
Water Activity: Influences on Food Quality is a collection of papers presented at the 1978 International Symposium by the same title, held in Osaka, Japan. This
