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Quality of Fresh and Processed Foods - Advances in Experimental Medicine and Biology Fereidoon Shahidi Softcover reprint of the original 1st ed. 2004 edition
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Quality of Fresh and Processed Foods - Advances in Experimental Medicine and Biology
Fereidoon Shahidi
Quality is a composite term encompassing many characteristics of foods. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In this book, a cursory account of quality attributes of fresh and processed foods is provided.
356 pages, biography
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | November 13, 2012 |
| ISBN13 | 9781461347903 |
| Publishers | Springer-Verlag New York Inc. |
| Pages | 345 |
| Dimensions | 234 × 158 × 26 mm · 508 g |
| Language | English |
| Editor | Braggins, Terry |
| Editor | Chi-Tang Ho |
| Editor | Shahidi, Fereidoon |
| Editor | Spanier, Arthur M. |
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