Water activity in foods: fundamentals and applications

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Bibliographic Details
Main Authors:	Barbosa-Cánovas, Gustavo V (Author), Fontana, Anthony J (Author), Schmidt, Shelly J (Author), Labuza, Theodore P (Author)
Format:	Book
Language:	English
Published:	Oxford Blackwell 2007
Edition:	1a. ed
Subjects:	TECNOLOGIA DE ALIMENTOS Agua Alimentos
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700			\|a Labuza, Theodore P \|e author \|9 581980
245	1	0	\|a Water activity in foods: fundamentals and applications
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