Chapter 6. Water Activity
- Stanley P. Cauvain,
- Linda S. Young
Published Online: 13 DEC 2007
DOI: 10.1002/9780470999332.ch6
Copyright © 2000 by Blackwell Science Ltd
Book Title
Bakery Food Manufacture and Quality: Water Control and Effects
Additional Information
How to Cite
Cauvain, S. P. and Young, L. S. (eds) (2007) Water Activity, in Bakery Food Manufacture and Quality: Water Control and Effects, Blackwell Science Ltd, Oxford, UK. doi: 10.1002/9780470999332.ch6
Editor Information
Campden & Chorleywood Food Research Association, Chipping Campden, Gloucester, UK
Publication History
- Published Online: 13 DEC 2007
- Published Print: 1 JAN 2000
ISBN Information
Print ISBN: 9780632053278
Online ISBN: 9780470999332
- Summary
- Chapter
- References
Keywords:
- spoilage;
- fat;
- yeast;
- cakes;
- microorganism