Food Shelf Life Stability
Chemical, Biochemical, and Microbiological Changes
AvDavid S. Robinson,Michael Eskin
E-bok
Engelska, 20001 451 kr
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Beskrivning
Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality.
The first section emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting
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