num_pages: 356
description: Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, stability, and possible presence of undesirable constituents. This book provides an account of quality attributes of fresh and processed foods. It is suitable for food scientists, nutritionists, and biochemists.
language: English
title: Advances in Experimental Medicine and Biology, Volume 542: Quality of Fresh and Processed Foods
titlecomplete: Advances in Experimental Medicine and Biology, Volume 542: Quality of Fresh and Processed Foods
series: Advances in Experimental Medicine and Biology
publisher: Springer