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.

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書誌詳細
その他の著者: Gustavo V. Barbosa - Cánovas, Fontana Jr, Anthony J., Schmidt, Shelly J., Labuza, Theodore P.
フォーマット: 図書
言語:Vietnamese
出版事項: Hoboken Wiley 2020
版:2nd ed
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Thư viện lưu trữ: Thư viện Trường Đại học Nam Cần Thơ