01361nam a2200361 a 4500001001200000003000800012006001900020007001500039008004100054010001700095015001900112016001800131020003100149020002800180040002100208035002100229050002600250082001200276245014000288250001200428260004100440300002600481490001400507504005100521533015200572650002600724650002000750655002900770700003500799710001700834830002200851856012600873ebr10296651CaPaEBRm        u        cr cn|||||||||070216s2007    iaua    sb    001 0 eng    z  2007006958  aGBA6564742bnb7 z0134955392Uk  z9780813824086 (alk. paper)  z0813824087 (alk. paper)  aCaPaEBRcCaPaEBR  a(OCoLC)64776458014aTX553.W3bW358 2007eb04a66422200aWater activity in foodsh[electronic resource] :bfundamentals and applications /cGustavo V. Barbosa-C�anovas ... [et al.], editors.  a1st ed.  aAmes, Iowa :bBlackwell Pub.,c2007.  axviii, 435 p. :bill.1 aIFT Press  aIncludes bibliographical references and index.  aElectronic reproduction.bPalo Alto, Calif. :cebrary,d2013.nAvailable via World Wide Web.nAccess may be limited to ebrary affiliated libraries. 0aFoodxWater activity. 0aFoodxMoisture. 7aElectronic books.2local1 aBarbosa-C�anovas, Gustavo V.2 aebrary, Inc. 0aIFT Press series.40uhttp://site.ebrary.com/lib/rucke/Doc?id=10296651zAn electronic book accessible through the World Wide Web; click to view