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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Skibsted, Leif H. (Leif Horsfelt), Risbo, Jens, Andersen, Mogens L.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Oxford : Boca Raton : Woodhead Pub. ; CRC Press, 2010.
Colección:Woodhead Publishing in food science, technology, and nutrition ; no. 186.
Temas:
Acceso en línea:Texto completo

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