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

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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.

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