Food shelf life stability: Chemical, biochemical, and microbiological changes

Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes

Volumn , Issue , 2000, Pages 1-365

  Eskin, N A Michael ^a   Robinson, David S ^b  

^a UNIVERSITY OF MANITOBA   (Canada)

^b UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL STABILITY; GLASS TRANSITION; MODIFIED ATMOSPHERE PACKAGING; OILS AND FATS; SULFUR DIOXIDE; WATER CONTENT;

CHEMICAL FACTORS; CONTROLLED ATMOSPHERE STORAGE; FOOD QUALITY; FOOD SCIENCE; FUNDAMENTAL PRINCIPLES; INTERMEDIATE-MOISTURE FOODS; MECHANICAL HANDLING; WATER ACTIVITY;

FOOD PRESERVATION;

EID: 84885984482     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Book

References (0)