Food microstructure and its relationship with quality and stability /

Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters outlining the fundamentals of food...

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Bibliographic Details

Main Author:	Devahastin, Sakamon (Author)
Corporate Author:	ScienceDirect (Online service)
Format:	eBook
Language:	English
Published:	[Place of publication not identified] : Woodhead, 2018.
Series:	Woodhead Publishing in food science, technology, and nutrition.
Subjects:	Food > Microbiology. Food > Quality. Aliments > Qualité. TECHNOLOGY & ENGINEERING > Food Science. Food > Microbiology Food > Quality Electronic books.
Online Access:	Connect to the full text of this electronic book