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Description
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.

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.
Pages
440 pages
Collection
Institute of Food Technologists Series
Parution
2008-04-15
Marque
Wiley-Blackwell
EAN papier
9780813824086
EAN PDF
9780470376362
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
440
Taille du fichier
3195 Ko
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
289,02 €

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