Water activity in foods: Fundamentals and applications

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.

Enregistré dans:
Détails bibliographiques
Autres auteurs: Gustavo V. Barbosa - Cánovas, Fontana Jr, Anthony J., Schmidt, Shelly J., Labuza, Theodore P.
Format: Livre
Langue:Vietnamese
Publié: Hoboken Wiley 2020
Édition:2nd ed
Sujets:
Tags: Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
Thư viện lưu trữ: Thư viện Trường Đại học Nam Cần Thơ