Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes (Contemporary Food Science)

by Michael Eskin (Editor), Michael Eskin (Editor), David S. Robinson (Editor)

• New

  Hardcover
  2000

  $237.96

  Examines the physical, chemical, and biochemical factors affecting food quality. This book emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting the shelf life of low and intermediate moisture foods.