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Food Shelf Life Stability
- Chemical, Biochemical, and Microbiological Changes
part of the Contemporary Food Science series
- Binding:
- Hardback
- Pages:
- 384
- Published:
- September 18, 2000
- Dimensions:
- 156x234x22 mm.
- Weight:
- 726 g.
Delivery:
2-3 weeks
Expected delivery: January 11, 2025
Extended return policy to January 30, 2025
Description of Food Shelf Life Stability
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.
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