Water activity in foods : fundamentals and applications / 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 Nutrition, 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.

"Understand how water activity can determine food quality with this exhaustive guide This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and pr...

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Bibliographic Details

Online Access:	Full Text (via Wiley)
Other Authors:	Barbosa-Cánovas, Gustavo V. (Gustavo Victor), 1949- (Editor)
Format:	eBook
Language:	English
Published:	Hoboken, NJ : Chicago, IL : John Wiley & Sons, Inc. ; Institute of Food Technologists, 2020.
Edition:	Second edition.
Series:	IFT Press series.
Subjects:	Food > Water activity. Food > Moisture.