Water activity: influences on food quality; a treatise on the influence of bound and free water on the quality and stability of foods and other natural products. (Rev. papers presented at a symposium held at Osaka, Japan, Sep 1978)
Diagrs., illus., tables. Includes bibliographies
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| Format: | Texto biblioteca |
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New York, N.Y. (USA) Academic Press
1981
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| Subjects: | FOODS, MOISTURE CONTENT, RELATIVE HUMIDITY, STORAGE, QUALITY, FOOD TECHNOLOGY, PRESERVATION, PROCESSED FOODS, CHEMISTRY, MICROBIOLOGY, DRIED FISH, CHEESE, MEAT, LEAF VEGETABLES, WATER, PRODUIT ALIMENTAIRE, TENEUR EN EAU, HUMIDITE RELATIVE, ALIMENTOS, CONTENIDO DE HUMEDAD, HUMEDAD RELATIVA, STOCKAGE, QUALITE, TECHNOLOGIE ALIMENTAIRE, ALIMENT TRANSFORME, CHIMIE, MICROBIOLOGIE, POISSON SECHE, FROMAGE, VIANDE, LEGUME FEUILLE, EAU, ALMACENAMIENTO, CALIDAD, TECNOLOGIA DE LOS ALIMENTOS, PRESERVACION, ALIMENTOS PROCESADOS, QUIMICA, MICROBIOLOGIA, PESCADO SECO, QUESO, CARNE, HORTALIZAS DE HOJA, AGUA, |
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