Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes
(Bog, Hardback, Engelsk)
Forlag:
Taylor & Francis Inc
- Type: Bog
- Format: Hardback
-
Sprog:
Engelsk
- ISBN-13: 9780849389764
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Beskrivelse
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.
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| Forlag | Taylor & Francis Inc |
| Type | Bog |
| Format | Hardback |
| Sprog | Engelsk |
| Udgivelsesdato | 19-09-2000 |
| Første udgivelsesår | 2000 |
| Serie | Contemporary Food Science |
| Illustrationer | 58 Tables, black and white |
| Fagredaktør | Michael Eskin, David S. Robinson |
| Originalsprog | United States |
| Sideantal | 384 |
| Indbinding | Hardback |
| Forlag | Taylor & Francis Inc |
| Sideoplysninger | 384 pages, 58 Tables, black and white |
| Mål | 234 x 156 |
| ISBN-13 / EAN-13 | 9780849389764 |