Quality of Fresh and Processed Foods

(Part of the Advances in Experimental Medicine and Biology Series)

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Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction...

Format:Paperback

Language:English

ISBN:1461347904

ISBN13:9781461347903

Release Date:November 2012

Publisher:Springer

Length:345 Pages

Weight:1.12 lbs.

Dimensions:0.8" x 6.1" x 9.2"

Related Subjects

Cooking Cooking Engineering Gardening Gardening & Landscaping Technology

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Quality of Fresh and Processed Foods

(Part of the Advances in Experimental Medicine and Biology Series)

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