Title:
Food shelf life stability : chemical, biochemical, and microbiological changes
Author:
Eskin, N. A. M. (Neason Akivah Michael)
ISBN:
9780429121807
Physical Description:
1 online resource (370 pages)
Series:
CRC series in contemporary food science
Contents:
chapter 1 Water Activity and Plasticization -- chapter 2 Mechanical and Temperature Effects on Shelf Life Stability of Fruits and Vegetables -- chapter 3 Irradiation -- chapter 4 Packaging Considerations -- chapter 5 Controlled and Modified Atmosphere Storage -- chapter 6 Antioxidants and Shelf Life of Foods -- chapter 7 Food Emulsifiers and Stabilizers -- chapter 8 Effects of Sulfur Dioxide on Food Quality -- chapter 9 The Effect of Oxidative Enzymes in Foods / chapter 10 Biotechnology to Improve Shelf Life and Quality Traits of Foods
Electronic Access:
Click here to view.Copies:
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Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
|---|---|---|---|---|---|
Searching... | E-Book | 546865-1001 | TP373.3 .F67 2001 | Searching... | Searching... |