Water Activity —— Theory and Applications to Food

----- 水活度：食品理论与应用

ISBN: 9780367451493 出版年：2017 页码：425 Rockland Routledge

This book presents the proceedings of the Tenth Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology. The key aim of the Symposium was to explore some basic principles relating to the influences of water activity on food quality.