Coverart for item
The Resource Food shelf life stability : chemical, biochemical, and microbiological changes, edited by N.A. Michael Eskin, David S. Robinson

Food shelf life stability : chemical, biochemical, and microbiological changes, edited by N.A. Michael Eskin, David S. Robinson

Label
Food shelf life stability : chemical, biochemical, and microbiological changes
Title
Food shelf life stability
Title remainder
chemical, biochemical, and microbiological changes
Statement of responsibility
edited by N.A. Michael Eskin, David S. Robinson
Contributor
Subject
Language
eng
Additional physical form
Also available in print edition.
Illustrations
illustrations
Index
index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorDate
1935-
http://library.link/vocab/relatedWorkOrContributorName
  • Eskin, N. A. M.
  • Robinson, David S.
Series statement
CRC series in contemporary food science
http://library.link/vocab/subjectName
  • Food
  • Food
Label
Food shelf life stability : chemical, biochemical, and microbiological changes, edited by N.A. Michael Eskin, David S. Robinson
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • G. Blank and R. Cumming
  • Ch. 4.
  • Packaging Considerations
  • Marvin A. Tung, Ian J. Britt and Sylvia Yada
  • Ch. 5.
  • Controlled and Modified Atmosphere Storage
  • G. Mazza and D.S. Jayas
  • Ch. 6.
  • Antioxidants and Shelf Life of Foods
  • N.A.M. Eskin and R. Przybylski
  • Ch. 1.
  • Ch. 7.
  • Food Emulsifiers and Stabilizers
  • N. Garti
  • Ch. 8.
  • Effects of Sulfur Dioxide on Food Quality
  • B.L. Wedzicha
  • Ch. 9.
  • Effect of Oxidative Enzymes in Foods
  • David S. Robinson
  • Water Activity and Plasticization
  • Yrjo H. Roos
  • Ch. 2.
  • Mechanical and Temperature Effects on Shelf Life Stability of Fruits and Vegetables
  • Lope G. Tabil, Jr. and Shahab Sokhansanj
  • Ch. 3.
  • Irradiation
Control code
ocm43913125
Dimensions
25 cm
Extent
370 pages
Isbn
9780849389764
Lccn
00030424
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations
System control number
(OCoLC)43913125
Label
Food shelf life stability : chemical, biochemical, and microbiological changes, edited by N.A. Michael Eskin, David S. Robinson
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • G. Blank and R. Cumming
  • Ch. 4.
  • Packaging Considerations
  • Marvin A. Tung, Ian J. Britt and Sylvia Yada
  • Ch. 5.
  • Controlled and Modified Atmosphere Storage
  • G. Mazza and D.S. Jayas
  • Ch. 6.
  • Antioxidants and Shelf Life of Foods
  • N.A.M. Eskin and R. Przybylski
  • Ch. 1.
  • Ch. 7.
  • Food Emulsifiers and Stabilizers
  • N. Garti
  • Ch. 8.
  • Effects of Sulfur Dioxide on Food Quality
  • B.L. Wedzicha
  • Ch. 9.
  • Effect of Oxidative Enzymes in Foods
  • David S. Robinson
  • Water Activity and Plasticization
  • Yrjo H. Roos
  • Ch. 2.
  • Mechanical and Temperature Effects on Shelf Life Stability of Fruits and Vegetables
  • Lope G. Tabil, Jr. and Shahab Sokhansanj
  • Ch. 3.
  • Irradiation
Control code
ocm43913125
Dimensions
25 cm
Extent
370 pages
Isbn
9780849389764
Lccn
00030424
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations
System control number
(OCoLC)43913125

Library Locations

    • Albany LibraryBorrow it
      Gate 1, East Precinct, Albany Expressway (SH17), Albany, Auckland, 0632, NZ
      -36.733330 174.700641
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