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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 provide...
| Cote: | Libro Electrónico |
|---|---|
| Autres auteurs: | , , |
| Format: | Électronique eBook |
| Langue: | Inglés |
| Publié: |
Boca Raton :
CRC Press,
2010.
|
| Collection: | Woodhead Publishing in food science, technology, and nutrition ;
no. 186. |
| Sujets: | |
| Accès en ligne: | Texto completo |
Table des matières:
- pt. I. Understanding and measuring chemical deterioration of food and beverages
- pt. II. Understanding and measuring physical deterioration of foods and beverages
- pt. III. Deterioration in specific food and beverage products.