Isbn: 9781118768310 - Water Activity in Foods: Fundamentals and Applications (institute of Food Technologists Series) (20 results)
Water Activity in Foods : Fundamentals and Applications
Barbosa-cánovas, Gustavo V. (EDT); Fontana, Anthony J., Jr. (EDT); Schmidt, Shelly J. (EDT); Labuza, Theodore P. (EDT)
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Water Activity in Foods : Fundamentals and Applications
Barbosa-cánovas, Gustavo V. (EDT); Fontana, Anthony J., Jr. (EDT); Schmidt, Shelly J. (EDT); Labuza, Theodore P. (EDT)
- Hardcover
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Water Activity in Foods : Fundamentals and Applications
Barbosa-cánovas, Gustavo V. (EDT); Fontana, Anthony J., Jr. (EDT); Schmidt, Shelly J. (EDT); Labuza, Theodore P. (EDT)
- Hardcover
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Water Activity in Foods : Fundamentals and Applications
Barbosa-cánovas, Gustavo V. (EDT); Fontana, Anthony J., Jr. (EDT); Schmidt, Shelly J. (EDT); Labuza, Theodore P. (EDT)
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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Water Activity in Foods: Fundamentals and Applications (Institute of Food Technologists Series)
Gustavo V. Barbosa-CA�novas, Anthony J. Fontana Jr., Shelly J. Schmidt, Theodore P. Labuza
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Condition: New. In English.
Water Activity in Foods: Fundamentals and Applications (Institute of Food Technologists Series)
Gustavo V. Barbosa-CA�novas, Anthony J. Fontana Jr., Shelly J. Schmidt, Theodore P. Labuza
- Hardcover
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- Hardcover
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Condition: New. 2020. 2nd Edition. hardcover. . . . . .
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- Hardcover
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Hardback. Condition: New. 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 processing of food items. With clear, instructional prose and illustrations, the book's international team of contributors break down the essential principles of water activity and water-food interactions, delineating water's crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.…
- Hardcover
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Hardcover. Condition: Brand New. 2nd edition. 616 pages. 10.00x7.00x1.50 inches. In Stock.
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Buch. Condition: Neu. Water Activity in Foods | Fundamentals and Applications | Anthony J. Fontana (u. a.) | Buch | Institute of Food Technologists Series | Gebunden | Englisch | 2020 | John Wiley and Sons Ltd | EAN 9781118768310 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.…
- Hardcover
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Condition: New. 2020. 2nd Edition. hardcover. . . . . . Books ship from the US and Ireland.
- Hardcover
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Hardback. Condition: New. 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 processing of food items. With clear, instructional prose and illustrations, the book's international team of contributors break down the essential principles of water activity and water-food interactions, delineating water's crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.…
- Hardcover
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Buch. Condition: Neu. Neuware - 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 processing of food items. With clear, instructional prose and illustrations, the book's international team of contributors break down the essential principles of water activity and water-food interactions, delineating water's crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.…
