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...
| Other Authors: | , , |
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| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton :
CRC Press,
2010.
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| Series: | Woodhead Publishing in food science, technology, and nutrition ;
no. 186. |
| Subjects: | |
| Online Access: | View fulltext via EzAccess |