Chemical deterioration and physical instability of food and beverages / (Record no. 5950)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01853cam a22002537a 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9781439827727 (CRC Press) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 1439827729 (CRC Press) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9781845694951 (Woodhead Pub.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 1845694953 (Woodhead Pub.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9781845699260 (Woodhead Pub. ebook) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 1845699262 (Woodhead Pub. ebook) |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664.07 |
| Item number | SKI/CH |
| 100 ## - MAIN ENTRY--AUTHOR NAME | |
| Author name | Skibsted, Leif H |
| 245 00 - TITLE STATEMENT | |
| Title | Chemical deterioration and physical instability of food and beverages / |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication | |
| Name of publisher | Woodhead Publishing |
| Date of publication | 2010. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Number of Pages | xxx, 789 p. : |
| 520 1# - SUMMARY, ETC. | |
| Summary, etc | "For a food product to be a success in the marketplace, it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area." "Chapters in Part I focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part II reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallisation and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals, dairy products and wine." "With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages will be an essential reference work for R&D and QA staff in the food industry and researchers with an interest in this subject."--BOOK JACKET. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Subject term | Food |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Subject term | Food |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Skibsted, Leif H. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Risbo, Jens. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Andersen, Mogens L. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Reference |
| Withdrawn status | Lost status | Home library | Current library | Date acquired | Full call number | Accession Number | Koha item type |
|---|---|---|---|---|---|---|---|
| COVAS Pookode | COVAS Pookode | 29/04/2014 | 664.07 SKI/CH | 8031 | Reference |