Water Activity in Foods: Fundamentals and Applications

Gustavo V. Barbosa-Cánovas (Editor), Anthony J. Fontana, Jr. (Editor), Shelly J. Schmidt (Editor), Theodore P. Labuza (Editor)

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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● One-of-a-kind reference text that brings together the research in water activity of international food scientists, chemists and engineers
● How water activity influences the quality, shelf-life and safety of food products
● Discusses concepts in the practical use of water activity for food formulation, processing and storage