Education Water Activity in Foods

1. W ater Activity in Foods: Fundamentals and Applications is a one-of-a-kind reference text that brings together an international group of food scientists, chemists, and…

Food laboratory manual

1. Food Analysis Third Edition 2. FOOD SCIENCE TEXT SERIES The Food Science Text Series provides faculty with the leading teaching tools. The Editorial Board has outlined…

Documents Use of Chlorine Dioxide Gas as an Antimicrobial Agent for Foods and Food Contact Surfaces Richard H....

Slide 1 Use of Chlorine Dioxide Gas as an Antimicrobial Agent for Foods and Food Contact Surfaces Richard H. Linton, Professor of Food Safety Valentina Trinetta, Postdoctoral…

Documents Microwave sterilization, a potential technology for MREs Juming Tang, Ph.D. Professor of Food...

Slide 1 Microwave sterilization, a potential technology for MREs Juming Tang, Ph.D. Professor of Food Engineering Oct. 26, 2010 Department of Biological Systems Engineering…