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Quality of Fresh and Processed Foods - Advances in Experimental Medicine and Biology Arthur M Spanier 2004 edition
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Quality of Fresh and Processed Foods - Advances in Experimental Medicine and Biology
Arthur M Spanier
Quality is a composite term encompassing many characteristics of foods. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In this book, a cursory account of quality attributes of fresh and processed foods is provided.
345 pages, biography
| Mídia | Livros Hardcover Book (Livro com lombada e capa dura) |
| Lançado | 31 de dezembro de 2003 |
| ISBN13 | 9780306480713 |
| Editoras | Springer Science+Business Media |
| Páginas | 345 |
| Dimensões | 155 × 235 × 22 mm · 866 g |
| Idioma | Inglês |
| Editor | Braggins, Terry |
| Editor | Chi-Tang Ho |
| Editor | Shahidi, Fereidoon |
| Editor | Spanier, Arthur M. |
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