Quality of Fresh and Processed Foods: 542 (Advances in Experimental Medicine and Biology)

by Fereidoon Shahidi (Editor), Fereidoon Shahidi (Editor), Arthur M. Spanier (Editor), Chi-Tang Ho (Editor)

• New

  Illustrated
  2003

  $287.39

  Quality is a composite term encompassing many characteristics of foods. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In this book, a cursory account of quality attributes of fresh and processed foods is provided.