Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes - Contemporary Food Science - N a M Eskin - Books - Taylor & Francis Inc - 9780849389764 - September 19, 2000
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Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes - Contemporary Food Science 1st edition

N a M Eskin

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Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes - Contemporary Food Science 1st edition

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

Media Books     Hardcover Book   (Book with hard spine and cover)
Released September 19, 2000
ISBN13 9780849389764
Publishers Taylor & Francis Inc
Pages 384
Dimensions 156 × 234 × 22 mm   ·   726 g
Language English  
Editor Eskin, Michael
Editor Robinson, David S.

See all of N a M Eskin ( e.g. Hardcover Book )