Food Shelf Life Stability
Taylor & Francis Inc, 2000
437,75 €On orderDelivery: 2-3 weeks
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.
- ISBN-13
- 9780849389764
- ISBN-10
- 0849389763
- Publisher
- Taylor & Francis Inc
- Year
- 2000
- Publication date
- 2000-09-19
- Pages
- 384
- Dimensions
- 234x156x
- Weight
- 726