Food shelf life stability: chemical, biochemical, and microbiological changes
Éditeur :
Taylor & Francis Inc
ISBN :
9780849389764
Date de publication :
19 sept. 2000
Dimensions :
23,4 x 15,6 cm
Poids :
1550 g
Langue :
Anglais
Pays d'origine :
USA
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.