Quality of Fresh and Processed Foods [electronic resource] / edited by Fereidoon Shahidi, Arthur M. Spanier, Chi-Tang Ho, Terry Braggins.
Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the foo...
Saved in:
| Online Access: |
Full Text (via Springer) |
|---|---|
| Main Author: | |
| Other Authors: | , , |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Boston, MA :
Springer US : Imprint : Springer,
2004.
|
| Series: | Advances in experimental medicine and biology ;
542. |
| Subjects: |
System Under Maintenance
Our Library Management System is currently under maintenance.
Holdings and item availability information is currently unavailable. Please accept our apologies for any inconvenience this may cause and contact us for further assistance: