Water Activity in Foods: Fundamentals and ApplicationsISBN: 978-0-8138-2408-6
Hardcover
440 pages
October 2007, Wiley-Blackwell
This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 15-20 days delivery time. The book is not returnable.
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Gustavo V. Barbosa-Cánovas, Ph.D., Professor of Food Engineering, Center for Nonthermal Processing of Food, Washington State University, Pullman, WA
Anthony J. Fontana, Jr., Ph.D., Senior Research Scientist, Decagon Devices, Inc., Pullman, WA
Shelly J. Schmidt, Ph.D., Professor of Food Chemistry, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL
Theodore P. Labuza, Ph.D., Morse Alumni Distinguished Professor of Food Science and Engineering; Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN
Anthony J. Fontana, Jr., Ph.D., Senior Research Scientist, Decagon Devices, Inc., Pullman, WA
Shelly J. Schmidt, Ph.D., Professor of Food Chemistry, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL
Theodore P. Labuza, Ph.D., Morse Alumni Distinguished Professor of Food Science and Engineering; Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN