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 of different components present with one another could have a ...

Quality of Fresh and Processed Foods 2012, Springer, Boston, MA

ISBN-13: 9781461347903

Softcover Reprint of the Origi edition

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Quality of Fresh and Processed Foods 2003, Springer, Boston, MA

ISBN-13: 9780306480713

2004 edition

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