Food Shelf Life Stability
Subtitle: Chemical, Biochemical, and Microbiological Changes (Crc Series in Contemporary Food Science)
Contributors: Michael N. A. Eskin (Editor); David S. Robinson (Editor)
Publisher: CRC
Published: September 19, 2000
Language: eng
Format: Hardcover
Number of pages: 384
ISBN-13: 9780849389764
Subjects: Biochemistry; Microbiology (non-medical); Shelf-life dating; Food Engineering; Technology; Technology & Industrial Arts; Science/Mathematics; Storage; Engineering - Chemical & Biochemical; Food Science; Technology / Food Industry & Science; Technology : Engineering - Chemical & Biochemical; Food
First sentence: Water is the most important diluent of water soluble food components and plasticizer (softener) of various water miscible polymeric compounds as well as often the main food component.