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Water Activity in Foods: Fundamentals and Applications

ISBN: 978-0-8138-2408-6
Hardcover
440 pages
October 2007, Wiley-Blackwell
List Price: US $291.25
Government Price: US $201.56
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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

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