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Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes - Contemporary Food Science 1.º edición
N a M Eskin
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Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes - Contemporary Food Science 1.º edición
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
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 19 de septiembre de 2000 |
| ISBN13 | 9780849389764 |
| Editores | Taylor & Francis Inc |
| Páginas | 384 |
| Dimensiones | 156 × 234 × 22 mm · 726 g |
| Lengua | English |
| Editor | Eskin, Michael |
| Editor | Robinson, David S. |
Ver todo de N a M Eskin ( Ej. Hardcover Book )