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Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes
Hardback

Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes

$503.99
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Food Shelf Life Stability discusses the physical, biochemical and microbiological factors affecting the shelf life of various foods. This book also discusses factors for optimization or manipulation to enhance stability of food products such as packaging, irradiation, controlled atmospheres, emulsifiers, preservatives, and more. Food Shelf Life Stability also explores the role of biotechnology and future research and development in this field.

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MORE INFO
Format
Hardback
Publisher
Taylor & Francis Inc
Country
United States
Date
19 September 2000
Pages
384
ISBN
9780849389764

Food Shelf Life Stability discusses the physical, biochemical and microbiological factors affecting the shelf life of various foods. This book also discusses factors for optimization or manipulation to enhance stability of food products such as packaging, irradiation, controlled atmospheres, emulsifiers, preservatives, and more. Food Shelf Life Stability also explores the role of biotechnology and future research and development in this field.

Read More
Format
Hardback
Publisher
Taylor & Francis Inc
Country
United States
Date
19 September 2000
Pages
384
ISBN
9780849389764