Physico-Chemical Aspects of Food Processing
Edition: 1st edition
Publisher: Springer
Published: January 15, 1996
Language: eng
Format: Hardcover
Number of pages: 465
ISBN-13: 9780751402407
Subjects: Food & beverage technology; Technology; Technology & Industrial Arts; Science/Mathematics; Methods - Canning & Preserving; Technology / Food Industry & Science; Food Science
First sentence: Of the various criteria used to study food stability, undoubtedly the water activity is the most useful for expressing the water requirement for microorganism growth, enzyme activity and chemical spoilage.