Handbook of Food and Beverage Stability
Peter J. Bechtel (Eds.)
FROM THE PREFACE: Fortunately, chemistry--the root of all life processes--is becoming better understood and more accessible. A strong synergism between the chemical, agricultural, and related sciences is highly desirable. This handbook attempts to provide in easily accessible detail up-to-date information relevant to the stability of foods and beverages. Highly qualified scientists have compiled an extraordinary amount of data on the chemical, biochemical, and microbiological stability, along with sensory aspects, of selected foods and beverages. These data have been distilled and are presente.
Kategori:
Tahun:
1986
Penerbit:
Elsevier Science
Bahasa:
english
Halaman:
853
ISBN 10:
0323139299
ISBN 13:
9780323139298
Nama siri:
Food science and technology
Fail:
PDF, 50.00 MB
IPFS:
,
english, 1986
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