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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语言 英语 ● 格式 PDF ● 网页 384 ● ISBN 9781420036657 ● 编辑 Michael Eskin & David S. Robinson ● 出版者 CRC Press ● 发布时间 2000 ● 下载 3 时 ● 货币 EUR ● ID 5697734 ● 复制保护 Adobe DRM
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