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Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes - Contemporary Food Science 1:a utgåva
N a M Eskin
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Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes - Contemporary Food Science 1:a utgåva
N a M Eskin
Examines the physical, chemical, and biochemical factors affecting food quality. This book emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting the shelf life of low and intermediate moisture foods.
384 pages, 58 black & white tables
| Media | Böcker Inbunden Bok (Inbunden bok med hårda pärmar och skyddsomslag) |
| Releasedatum | 19 september 2000 |
| ISBN13 | 9780849389764 |
| Utgivare | Taylor & Francis Inc |
| Antal sidor | 384 |
| Mått | 156 × 234 × 22 mm · 726 g |
| Språk | Engelska |
| Redaktör | Eskin, Michael |
| Redaktör | Robinson, David S. |
Se alt med N a M Eskin ( t.ex. Inbunden Bok )