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Water Activity in Foods: Fundamentals and Applications (Institute of Food Technologists Series)
  • PDF
  • English
  • Year: 2007
  • Author: Gustavo V. Barbosa-Cánovas, Anthony J. Fontana Jr., Shelly J. Schmidt, Theodore P. Labuza
Water activity in foods fundamentals and applications
  • PDF
  • English
  • Year: 2020
  • Author: Gustavo V. Barbosa-Cánovas
Water activity in foods: fundamentals and applications
  • PDF
  • English
  • Year: 2020
  • Author: Barbosa-Cánovas, Gustavo V(Editor)
OPERACIONES UNITARIAS EN LA INGENIERÍA DE ALIMENTOS
  • PDF
  • Spanish
  • Year: 2005
  • Author: ALBERT IBARZ; GUSTAVO V. BARBOSA-CÁNOVAS
Food Engineering: Integrated Approaches
  • PDF
  • English
  • Year: 2008
  • Author: J. L. Solleiro, Gustavo F. Gutiérrez-López (auth.), Gustavo F. Gutiérrez-López, Gustavo V. Barbosa-Cánovas, Jorge Welti-Chanes, Efrén Parada-Arias (eds.)
Pulsed Electric Fields in Food Processing : Fundamental Aspects and Applications
  • PDF
  • English
  • Year: 2001
  • Author: Barbosa-Cánovas, Gustavo V.; Zhang, Q. Howard
Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications (Food Preservation Technology)
  • PDF
  • English
  • Year: 2001
  • Author: Gustavo V. Barbosa-Cánovas, Q. Howard Zhang
Dehydration of Foods
  • PDF
  • English
  • Year: 1996
  • Author: Gustavo V. Barbosa-Cánovas, Humberto Vega-Mercado (auth.)
High Pressure Processing of Food: Principles, Technology and Applications
  • PDF
  • English
  • Year: 2016
  • Author: V.M. Balasubramaniam, Gustavo V. Barbosa-Cánovas, Huub L.M. Lelieveld (eds.)
Pulsed Electric Fields Technology for the Food Industry: Fundamentals and Applications
  • PDF
  • English
  • Year: 2006
  • Author: Gustavo V. Barbosa-Cánovas, Bilge Altunakar (auth.), Javier Raso, Volker Heinz (eds.)
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