Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes
Author:   Michael Eskin ,  David S. Robinson
Publisher:   Taylor & Francis Inc
ISBN:  

9780849389764


Pages:   384
Publication Date:   19 September 2000
Format:   Hardback
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes


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Full Product Details

Author:   Michael Eskin ,  David S. Robinson
Publisher:   Taylor & Francis Inc
Imprint:   CRC Press Inc
Dimensions:   Width: 15.60cm , Height: 2.20cm , Length: 23.40cm
Weight:   1.550kg
ISBN:  

9780849389764


ISBN 10:   0849389763
Pages:   384
Publication Date:   19 September 2000
Audience:   Professional and scholarly ,  Professional and scholarly ,  Professional & Vocational ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Table of Contents

PHYSICAL FACTORS. Water Activity and Plasticization. Mechanical and Temperature Effects. Irradiation. Packaging. CHEMICAL FACTORS. Controlled and Modified Atmosphere. Antioxidants. Emulsifiers and Stabilizers. Sulfur Dioxide. BIOCHEMICAL FACTORS. Oxidoreductases. Biotechnology. NTI/Sales Copy

Reviews

well written and well documentedThis will be an excellent reference for scientists and technologists involved with various facets of food technology principles. - Vijai K. S. Shukla, Director, International Food Science Centre A/S, Denmark, inform, Vol. 12


""…well written and well documented…This will be an excellent reference for scientists and technologists involved with various facets of food technology principles."" - Vijai K. S. Shukla, Director, International Food Science Centre A/S, Denmark, inform, Vol. 12


"""…well written and well documented…This will be an excellent reference for scientists and technologists involved with various facets of food technology principles."" - Vijai K. S. Shukla, Director, International Food Science Centre A/S, Denmark, inform, Vol. 12"


Author Information

Michael Eskin, David S. Robinson

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