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The Stability and Shelf-Life of Food (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Book 219 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionLanguage: English
Published by Woodhead Publishing 2016-05-02, 2016
ISBN 10: 0081004354 ISBN 13: 9780081004357
US$ 240.96
US$ 20.39 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketHardcover. Condition: New.
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The Stability and Shelf-Life of Food (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Book 219 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionUS$ 267.19
US$ 8.56 shipping
Ships from United Kingdom to U.S.A.Quantity: 3 available
Add to basketCondition: New. pp. 612.
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Stability and Shelf Life of Food
Book 219 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 321.11
US$ 19.75 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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The Stability and Shelf Life of Food (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Book 219 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionSeller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 331.32
US$ 15.77 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Condition: As New. Unread book in perfect condition.
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Stability and Shelf Life of Food
Book 219 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 366.79
US$ 19.75 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: As New. Unread book in perfect condition.
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Subramaniam, P: Stability and Shelf Life of Food
Book 219 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionUS$ 395.06
US$ 55.62 shipping
Ships from Germany to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. Thoroughly revised and updated edition of a very popular and well regarded book Includes dedicated chapters covering the shelf-life and stability of specific products making this book ideal for those working in industry Presents a.
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Condition: new. Questo è un articolo print on demand.
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The Stability and Shelf Life of Food
Book 219 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionLanguage: English
Published by Elsevier Science & Technology, Woodhead Publishing, 2016
ISBN 10: 0081004354 ISBN 13: 9780081004357
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry. Englisch.
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The Stability and Shelf Life of Food
Book 219 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionUS$ 275.99
US$ 19.75 shipping
Ships from United Kingdom to U.S.A.Quantity: 2 available
Add to basketHardcover. Condition: Brand New. 2nd edition. 960 pages. 9.00x6.25x1.25 inches. In Stock. This item is printed on demand.
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The Stability and Shelf Life of Food
Book 219 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionLanguage: English
Published by Elsevier Science & Technology, Woodhead Publishing, 2016
ISBN 10: 0081004354 ISBN 13: 9780081004357
Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry.
