Water activity in foods: Fundamentals and applications

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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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書目詳細資料
其他作者:	Gustavo V. Barbosa - Cánovas, Fontana Jr, Anthony J., Schmidt, Shelly J., Labuza, Theodore P.
格式:	圖書
語言:	Vietnamese
出版:	Hoboken Wiley 2020
版:	2nd ed
主題:	Công nghệ Thực phẩm
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

Thư viện lưu trữ:	Thư viện Trường Đại học Nam Cần Thơ

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