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Food shelf life stability = chemica...

Eskin, N. A. M.

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Food shelf life stability = chemical, biochemical, and microbiological changes /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Food shelf life stability / edited by N.A. Michael Eskin, David S. Robinson.
Reminder of title:	chemical, biochemical, and microbiological changes /
other author:	Eskin, N. A. M.
Published:	Boca Raton, Fla. :CRC Press, : c2001.,
Description:	370 p. :ill. ;25 cm.
Series:	CRC series in contemporary food science
Subject:	Food - Shelf-life dating. -
Online resource:	http://www.taebcnetbase.com/ejournals/books/book_km.asp?id=743Click here for the electronic version
ISBN:	0849389763 (alk.)

Food shelf life stability = chemical, biochemical, and microbiological changes /
Food shelf life stability chemical, biochemical, and microbiological changes /[electronic resource] :edited by N.A. Michael Eskin, David S. Robinson. - Boca Raton, Fla. :CRC Press,c2001. - 370 p. :ill. ;25 cm. - CRC series in contemporary food science.

Includes bibliographical references and index.

ISBN: 0849389763 (alk.)

LCCN: 00030424Subjects--Topical Terms:

827195
Food
--Shelf-life dating.

LC Class. No.: TP373.3 / .F67 2001

Dewey Class. No.: 664

Food shelf life stability = chemical, biochemical, and microbiological changes /
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245 0 0 $a Food shelf life stability $h [electronic resource] : $b chemical, biochemical, and microbiological changes / $c edited by N.A. Michael Eskin, David S. Robinson.
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300 $a 370 p. : $b ill. ; $c 25 cm.
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700 $a Robinson, David S., $d 1935- $3 915112
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