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20210111093000.0 |
| 008 |
080117s2001 flu eng |
| 020 |
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|a 0849389763 (alk.)
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| 020 |
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|a 9780849389764
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| 090 |
0 |
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|a TP373.3
|b .F67 2001
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| 245 |
0 |
0 |
|a Food shelf life stability :
|b chemical, biochemical, and microbiological changes
|c edited by N.A. Michael Eskin, David S. Robinson
|
| 260 |
|
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|a Boca Raton, Florida :
|b CRC Press ,
|c c2001
|
| 300 |
|
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|a 370 p. :
|b ill. ;
|c 25 cm.
|
| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. Wter activity and plasticization -- 2. Mechanical and temperature effects on shelf life stability of fruits and vegetables -- 3. Irradiation -- 4. Packaging considerations -- 5. Controlled and modified atmosphere storage -- 6. Antioxidants and shelf life of foods -- 7. Food emulsifiers and stabilizers -- 8. Effects of sulfur dioxide on food quality -- 9. The effect of oxidative enzymes in foods -- 10. biotechnology to improve shelf life and quality traits of foods
|
| 650 |
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0 |
|a Food
|x Shelf-life dating
|
| 650 |
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0 |
|a Food
|x Storage
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| 700 |
1 |
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|a Eskin, N. A. M. [
|q (Neason Akivah Michael)] ,
|e editor
|
| 700 |
1 |
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|a Robinson, David S. ,
|d 1935- ,
|e author
|
| 999 |
|
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|a 1000118544
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|