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Effect of aging on freshness of white pan bread. Characteristics, composition, and shelf-life of cheese. Changes in quality of meat during aging and storage. The shelf-life of fish and shellfish. Shelf-life of fruits. Chocolate. Candy and sugar confectionery. Grain legumes. Mino…
This book, volume 28 in the Developments in Food Science Series, reviews the latest information and up-to-date concepts concerning a great number of aspects of flavor quality. Particular attention has been afforded to provide a balance between food and beverage chemistry, bioche…
Fermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic beverages. In addition it would be of value to anyone who needs a contemporary introduction to the science and technology of alcoholic beverages. This …
