Nondestructive Food Evaluation
Subtitle: Techniques to Anyaluze Properties and Quality (Food Science and Technology)
Edition: 1st edition
Publisher: CRC
Published: December 6, 2000
Language: eng
Format: Hardcover
Number of pages: 440
ISBN-13: 9780824704537
Subjects: Food & beverage technology; Laboratory techniques, experiments; Nutrition; Food Microbiology; Toxins; Technology & Industrial Arts; Medical; Quality; Food Science; Methods - Canning & Preserving; Technology / Food Industry & Science; Analysis; Food
First sentence: Food quality may be defined as the composite of those characteristics that differentiate individual units of a product and have significance in determining the degree of acceptability of that unit by the buyer (1).