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Michael Eskin & David S. Robinson
Food Shelf Life Stability [PDF ebook]
Chemical, Biochemical, and Microbiological Changes

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Sampul Michael Eskin & David S. Robinson: Food Shelf Life Stability (PDF)

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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Bahasa Inggris ● Format PDF ● Halaman 384 ● ISBN 9781420036657 ● Editor Michael Eskin & David S. Robinson ● Penerbit CRC Press ● Diterbitkan 2000 ● Diunduh 3 kali ● Mata uang EUR ● ID 5697734 ● Perlindungan salinan Adobe DRM

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