Chemical deterioration and physical instability of food and beverages /
For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provide...
Clasificación: | Libro Electrónico |
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Otros Autores: | , , |
Formato: | Electrónico eBook |
Idioma: | Inglés |
Publicado: |
Boca Raton :
CRC Press,
2010.
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Colección: | Woodhead Publishing in food science, technology, and nutrition ;
no. 186. |
Temas: | |
Acceso en línea: | Texto completo |
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