Chemical deterioration and physical instability of food and beverages /

For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provide...

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Bibliographic Details

Corporate Author:	ScienceDirect (Online service)
Other Authors:	Skibsted, Leif H., Risbo, Jens, Andersen, Mogens L.
Format:	eBook
Language:	English
Published:	Boca Raton : CRC Press, 2010.
Series:	Woodhead Publishing in food science, technology, and nutrition ; no. 186.
Subjects:	Food industry and trade. Beverage industry. Food > Analysis. Food > Quality. Aliments > Analyse. Aliments > Qualité. TECHNOLOGY & ENGINEERING > Food Science. Beverage industry Food industry and trade Electronic books.
Online Access:	Connect to the full text of this electronic book