Advances in Experimental Medicine and Biology, Volume 542: Quality of Fresh and Processed Foods

Advances in Experimental Medicine and Biology

by Fereidoon Shahidi (Editor), Arthur M. Spanier (Editor), Chi-Tang Ho (Editor)

Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, stability, and possible presence of undesirable constituents. This book provides an account of quality attributes of fresh and processed foods. It is suitable for food scientists, nutritionists, and biochemists.

356 pages, Hardcover

First published December 31, 2003