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Food Shelf Life Stability

Chemical, Biochemical, and Microbiological Changes

Food Shelf Life Stability by Michael Eskin
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US$ 231.00
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Physical Factors
Water Activity and Plasticization, Dr. Yrjö H. Roos
Mechanical and Temperature Effects, Dr. L. G. Tabil and Dr. S. Sokhansanj
Irradiation, Dr. G. Blank and Dr. R. Cummings
Packaging, Dr. M. A. Tung, I.A. Briggs, and S. Yada

Chemical Factors
Controlled and Modified Atmosphere, Dr. G. Mazza and Dr. D. S. Jayas
Antioxidants, Dr. N.A.M. Eskin and Dr. R. Przybylski
Emulsifiers and Stabilizers, Dr. N. Garti
Sulfer Dioxide, Dr. B. T. Wedzicha
Biochemical Factors
Oxidoreductases, Dr. D.S. Robinson
Biotechnology, Dr. A. G. Alpuche-Solis and Dr. O. Parades-Lopez
CRC Press; September 2000
378 pages; ISBN 9781420036657
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Title: Food Shelf Life Stability
Author: Michael Eskin; David S. Robinson
 
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