Woodhead Publishing Series in Food Science, Technology and Nutrition
1 primary work
Book 48
Stability and Shelf-Life of Food
Published 1 January 2000
The stability and shelf-life of a food product are critical to its success in the market place, yet companies experience considerable difficulties in defining and understanding the factors that influence stability over a desired storage period. This book is the most comprehensive guide to understanding and controlling the factors that determine the shelf-life of food products.