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Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes
Chemical, Biochemical and Microbiological Changes
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Food Shelf Life Stability discusses the physical, biochemical and microbiological factors affecting the shelf life of various foods. This book also discusses factors for optimization or manipulation to enhance stability of food products such as packaging, irradiation, controlled atmospheres, emulsifiers, preservatives, and more. Food Shelf Life Stability also explores the role of biotechnology and future research and development in this field.
