Water Activity: Theory and Applications to Food

by Louis B. Rockland (Editor), Larry B. Beuchat (Editor), Institute of Food Technologists (Editor)

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.

404 pages, Hardcover

First published May 22, 1987