Water Activity in Foods: Fundamentals and Applications

Water Activity in Foods: Fundamentals and Applications

Editor(s): Gustavo V. Barbosa-Cánovas, Anthony J. Fontana, Shelly J. Schmidt, Theodore P. Labuza

Print ISBN: 9780813824086

Online ISBN: 9780470376454

DOI: 10.1002/9780470376454

Author Biography


About the Author

Gustavo V. Barbosa-Cánovas, Ph.D., Professor of Food Engineering, Center for Nonthermal Processing of Food, Washington State University, Pullman, WA

Anthony J. Fontana, Jr., Ph.D., Senior Research Scientist, Decagon Devices, Inc., Pullman, WA

Shelly J. Schmidt
, Ph.D., Professor of Food Chemistry, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL

Theodore P. Labuza
, Ph.D., Morse Alumni Distinguished Professor of Food Science and Engineering; Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN

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