Freshness and Shelf-life of Foods focuses on the science and technology of preserving food freshness. This book discusses flavor, texture, and characterization methods to improve the freshness or shelf-life of a product.
Rezensionen / Stimmen
Freshness and Shelf Life of Foods benchmarks the current state of scientific knowledge in this diverse and important field, and refines key research questions of the future. All the research papers feature original and innovative science, so the reader may rest assured that their subject matter is fresh, wholesome and comfortably within its sell-by-date. * Chemistry & Industry * ... brings together a wealth of contemporary knowledge and innovation relating to many aspects of food freshness. * Chemistry & Industry *
Reihe
Sprache
Verlagsort
Zielgruppe
Illustrationen
1 halftones & 83 line illus
Maße
Höhe: 236 mm
Breite: 157 mm
Dicke: 20 mm
Gewicht
ISBN-13
978-0-8412-3801-5 (9780841238015)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Cadwallader, Keith (Associate Professor, University of Illinois, USA) / Weenen, Hugo
Herausgeber*in
Associate ProfessorAssociate Professor, University of Illinois
