Handbook of food and beverage stability
Subtitle: chemical, biochemical, microbiological, and nutritional aspects
By: edited by George Charalambous.
Contributors: Charalambous, George, 1922-
Series: Food science and technology
Publisher: Academic Press
Published: 1986
Place of publication: Orlando
Language: eng
Number of pages: 840
Subjects: Food -- Analysis -- Handbooks, manuals, etc.; Food spoilage -- Handbooks, manuals, etc.; Food -- Shelf-life dating -- Handbooks, manuals, etc.
Notes: Includes bibliographies and index.