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Freshness and Shelf Life of Foods
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Freshness and Shelf Life of Foods Hardcover - 2002

by Keith Cadwallader (Editor); Hugo Weenen (Editor)


From the publisher

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 include flavor, texture, characterization methods and methods to improve the freshness or
shelf-life of a product.
The book is both an up-to-date and comprehensive treatise of the subject, and includes a number of breakthroughs in our understanding of freshness and shelf-life of foods. This volume focuses on shelf life of foods, flavor aspects of freshness, rheological methods to determine freshness, processing
of citrus in relation to retaining its fresh character, lipid oxidation in muscle foods and the food polymer science approach to studies on freshness and shelf-life. Freshness and Shelf Life of Foods focuses on the science and technology of preserving food freshness. This book discusses flavor,
texture, and characterization methods to improve the freshness or shelf-life of a product

First line

This chapter presents an overview on the factors affecting deterioration of foods and approaches used in shelf life testing.

Details

  • Title Freshness and Shelf Life of Foods
  • Author Keith Cadwallader (Editor); Hugo Weenen (Editor)
  • Binding Hardcover
  • Edition First Edition
  • Pages 344
  • Volumes 1
  • Language ENG
  • Publisher American Chemical Society, Washington, D.C., U.S.A.
  • Date October 31, 2002
  • Illustrated Yes
  • ISBN 9780841238015 / 0841238014
  • Weight 1.26 lbs (0.57 kg)
  • Dimensions 6.2 x 9.1 x 0.9 in (15.75 x 23.11 x 2.29 cm)
  • Library of Congress subjects Food - Storage, Food - Shelf-life dating
  • Library of Congress Catalog Number 2002027666
  • Dewey Decimal Code 664.028
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Freshness and Shelf Life of Foods
Stock Photo: Cover May Be Different

Freshness and Shelf Life of Foods

by Cadwallader, Keith R. (editor)

  • Used
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ISBN 10 / ISBN 13
9780841238015 / 0841238014
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Description:
Washington, D.C., U.S.A.: Amer Chemical Society, 2002. as new hardcover; a solid copy ; SATISFACTION GUARANTEED; . First Edition. Hardcover. As New. 6 x 9".
Item Price
£59.09
£3.64 shipping to USA
Freshness and Shelf Life of Foods
Stock Photo: Cover May Be Different

Freshness and Shelf Life of Foods

by Cadwallader, Keith R. (editor)

  • Used
  • as new
  • Hardcover
  • first
Condition
As New
Edition
First Edition
Binding
Hardcover
ISBN 10 / ISBN 13
9780841238015 / 0841238014
Quantity Available
1
Seller
Kettering, Ohio, United States
Seller rating:
This seller has earned a 5 of 5 Stars rating from Biblio customers.
Item Price
£59.09
£3.64 shipping to USA

Show Details

Description:
Washington, D.C., U.S.A.: Amer Chemical Society, 2002. as new hardcover; a solid copy ; SATISFACTION GUARANTEED; . First Edition. Hardcover. As New. 6 x 9".
Item Price
£59.09
£3.64 shipping to USA
Freshness and Shelf Life of Foods (ACS Symposium Series (No. 836))
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Freshness and Shelf Life of Foods (ACS Symposium Series (No. 836))

by Cadwallader, Keith [Editor]; Weenen, Hugo [Editor];

  • New
  • Hardcover
Condition
New
Binding
Hardcover
ISBN 10 / ISBN 13
9780841238015 / 0841238014
Quantity Available
1
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San Diego, California, United States
Seller rating:
This seller has earned a 5 of 5 Stars rating from Biblio customers.
Item Price
£120.99
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Description:
American Chemical Society, 2002-11-28. Hardcover. New. New. In shrink wrap. Looks like an interesting title!
Item Price
£120.99
£4.41 shipping to USA