Freshness And Shelf Life Of Foods

By Florian Mayer, Harry Levine, Andrew J. Taylor, John R. Mitchell, Michael A. Watson, J. P. Kerry, P. Schieberle, Louise Slade, Fereidoon Shahidi, Mary Anne Drake, Olusola Lamikanra, S. Y. Lee, N Miller, Robert J. Braddock, Keith R. Cadwallader, Haim Rabinowitch, Kevin C. Spencer, G. A. Reineccius, Gary Takeoka, A. Buettner, Hugo Weenen, Tanoj K. Singh, A. V. Cardello, H. G. Schutz, D. Komarek, R. T. Marsili, Alexandra E. Boelrijk, Catrienus De Jong, Yonca Karagül-Yüceer, Fabienne Boukobza, Ron Buttery, Youngla Nam, Michael Naim, Yair Bezman, M. Mestres, J.-X. Guinard, J. M. Krochta, P. A. Morrissey, K. Galvin, Gaëlle Roudaut, Catherine Dacremont, Baltasar Valles Pamies, Martine Le Meste, L. Christiansen, T. Spendler, J. B. Nielsen, V. D. Truong, C. R. Daubert, David J. Humphreys, Renée M. Goodrich, Keith Cadwallader

Freshness and Shelf Life of Foods includes a number of disciplines which are relevant for the subject of the book: chemistry, physicis, food technology, and sensory and consumer science. Subjects i...

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