Handbook of Food and Beverage Stability Cover

Handbook of Food and Beverage Stability

ISBN/ASIN: 9780121690700,9780323139298,0323139299 | 1986 | English | pdf | 853/853 pages | 50.0 Mb
Publisher: Elsevier Science | Author: Peter J. Bechtel (Eds.)

FROM THE PREFACE: Fortunately, chemistry–the root of all life processes–is becoming better understood and more accessible. A strong synergism between the chemical, agricultural, and related sciences is highly desirable. This handbook attempts to provide in easily accessible detail up-to-date information relevant to the stability of foods and beverages. Highly qualified scientists have compiled an extraordinary amount of data on the chemical, biochemical, and microbiological stability, along with sensory aspects, of selected foods and beverages. These data have been distilled and are presente. Read more…

Handbook of Food and Beverage Stability

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