Levnedsmiddelteknologi
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Water Activity
Theory and Applications to Food
Udgivet af Taylor & Francis Ltd
ISBN
9780367451493
Om denne bog
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 Technology. The key aim of the Symposium was to explore some basic principles relating to the influences of water activity on food quality.
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Bogdetaljer
Forfatter
Rockland
Forlag
Taylor & Francis Ltd
Kategori
Levnedsmiddelteknologi
ISBN-13
9780367451493
EAN
9780367451493
Format
Hæftet
Sprog
Engelsk
sider
424
Undertitel
- Theory and Applications to Food
Produktbeskrivelse
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 Technology. The key aim of the Symposium was to explore some basic principles relating to the influences of water activity on food quality.
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