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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 profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided.
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Previews available in: English
Edition | Availability |
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1
Quality of fresh and processed foods
2004, Kluwer Academic/Plenum Publishers
in English
0306480719 9780306480713
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2
Quality of fresh and processed foods
2004, Kluwer Academic/Plenum Publishers
in English
0306480719 9780306480713
|
zzzz
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3
Quality of fresh and processed foods
2004, Kluwer Academic/Plenum Publishers, Springer
in English
0306480719 9780306480713
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4
Quality of Fresh and Processed Foods (Advances in Experimental Medicine and Biology)
December 31, 2003, Springer
Hardcover
in English
- 1 edition
0306480719 9780306480713
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Includes bibliographical references and index.
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- Created September 29, 2008
- 11 revisions
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September 21, 2024 | Edited by MARC Bot | import existing book |
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September 29, 2008 | Created by ImportBot | Imported from Oregon Libraries MARC record |