Kinetic Modeling of Reactions In Foods by Martinus A.J.S. van Boekel
English | 10 Dec. 2008 | ISBN: 1574446142 | 778 Pages | PDF | 14 MB
The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes that take place during its processing and storage.