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Last edited by Open Library Bot
April 28, 2010 | History

Physico-Chemical Aspects of Food Processing 1 edition

Cover of: Physico-Chemical Aspects of Food Processing | S.T. Beckett

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Physico-Chemical Aspects of Food Processing
1st edition

Published January 15, 1996 by Springer .
Written in English.

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.

The Physical Object

Format
Hardcover
Number of pages
465
Dimensions
9.1 x 6.3 x 1.4 inches
Weight
2.4 pounds

ID Numbers

Open Library
OL9799868M
ISBN 10
0751402400
ISBN 13
9780751402407

History

Download catalog record: RDF / JSON
April 28, 2010 Edited by Open Library Bot Linked existing covers to the work.
December 11, 2009 Created by WorkBot add works page