Fortell venner om denne varen:
Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes - Contemporary Food Science 1. utgave
N a M Eskin
Pris
NOK 3.179
Bestillingsvarer
Forventes levert 17. - 27. jun
Legg til iMusic ønskeliste
Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes - Contemporary Food Science 1. utgave
N a M Eskin
Examines the physical, chemical, and biochemical factors affecting food quality. This book emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting the shelf life of low and intermediate moisture foods.
384 pages, 58 black & white tables
| Media | Bøker Innbunden bok (Bok med hard rygg og stivt omslag) |
| Utgitt | 19. september 2000 |
| ISBN13 | 9780849389764 |
| Utgivere | Taylor & Francis Inc |
| Antall sider | 384 |
| Mål | 156 × 234 × 22 mm · 726 g |
| Språk | Engelsk |
| Redaktør | Eskin, Michael |
| Redaktør | Robinson, David S. |
Se alt med N a M Eskin ( f.eks. Innbunden bok )