Freshness and Shelf Life of Foods (Acs Symposium Series)
Contributors: Keith Cadwallader (Editor); Hugo Weenen (Editor)
Publisher: An American Chemical Society Publication
Published: October 31, 2002
Language: eng
Format: Hardcover
Number of pages: 348
ISBN-13: 9780841238015
Subjects: Food & beverage technology; Organic chemistry; Science; Food Biotechnology; Technology & Industrial Arts; Science/Mathematics; Storage; Chemistry - Organic; Food Science; Science-Chemistry - Organic; Technology / Food Industry & Science; Biotechnology; Food; Shelf-life dating
First sentence: This chapter presents an overview on the factors affecting deterioration of foods and approaches used in shelf life testing.