Journals Higher Education

$285.00

Hardcover

28 November 2002

344 Pages | 81 halftones & line illus

6 x 9 inches

ISBN: 9780841238015


Bookseller Code (06)

Companion website

Freshness and Shelf Life of Foods

Edited by Keith Cadwallader and Hugo Weenen

American Chemical Society

ACS Symposium Series

Freshness and Shelf Life of Foods focuses on the science and technology of preserving food freshness. This book discusses flavor, texture, and characterization methods to improve the freshness or shelf life of a product.

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