ABSTRACT
The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes that take place during its processing and storage. Authored by an internationally respected food quality expert, Kinetic Modeling of Reactions in Foods demonstrates
TABLE OF CONTENTS
part |2 pages
Section I: The Basics
part |2 pages
Section II: Application of the Basics to Chemical, Biochemical, Physical, and Microbial Changes in the Food Matrix
part |2 pages
Appendix B: Ways to Express Amounts of Reactants and Products
